Creamy tagliatelle with green spring veggies

Beautiful new green spring veggies married with aromatic sun dried tomatoes, almonds, pasta and fine creamy sauce make one scrumptious lunch or dinner. And quick and easy to make too!

Ingredients for 4 servings:

  • 300g of new green asparagus
  • 250g new green peas
  • 10-15 sun dried tomatoes
  • 150g raw almonds
  • olive oil, salt, pepper
  • sesamy seeds
  • fresh chili if you like it hot
  • 500g tagliatelles or other pasta

For the sauce:

  • 150g cashews previously soaked in water for at least 3 hours
  • 200ml soy milk
  • salt, pepper
  • 2 tbsp of nutritional yeast
  • 1 clove of garlic

Let’s cook:

And let’s start with a small asparagus prepping tip. In order to remove the non edible part of the veggie, simply hold each sprout at both ends and start bending it gently until it snaps. Then use the tops and toss away the bottoms. You’re welcome 🙂

So prep all the veggies. Roughly chop the tomatoes, rinse the almonds and towel dry it and if you have the time you can even chop it.

Preheat a table spoon of oil, pop in the almonds, sesame and tomatoes and chili if you’re using it. Saute it shortly, up to a minute. Add peas and asparagus, cover with a bit of water and leave until the veggies is done and the water gets reduced. This will take another 5 to 10 minutes.

While the veggies are cooking, bring to boil about 2l of salted water and get the pasta cooking. Once done and drained, mix with the veggies.

To make the sauce, simply blend all the ingredients, one by one starting with the cashews and garlic, adding nutritional yeast and soy milk until you reach the consistency you’re happy with. Salt and pepper in the end.

Pour it over the pasta, mix it all up, sprinkle with some more sesame, nutritional yeast and chilies.


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