Ingredients
Scale
- 12 ounces pasta, gluten free if necessary
- 2 1/2 cups diced asparagus, about 1 inch dice
- 2 cups sweet green peas
- 1 small bunch watercress leaves
Creamy Cashew Lemon Sauce:
- 1 1/2 cups whole raw cashews, soaked in water overnight or boiled for 30 minutes
- 1/2 cup + 3 tablespoons plain, unsweetened almond milk
- 1/2 cup fresh lemon juice (about 2 lemons worth)
- 2 teaspoons lemon zest
- 2 tablespoons nutritional yeast
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- To make the sauce: add all ingredients to a powerful blender and blend until a creamy texture is reached, about 1 minute. Set sauce aside until ready to use.
- Bring a large pot of water to a boil and cook pasta according to package directions. When pasta is about 1 minute from being done, throw in the peas and asparagus (If peas are frozen you can throw them a few minutes before).
- Drain pasta and return to pot. Add in the watercress leaves and lemon sauce and stir until combined. Add more salt to taste, if desired.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Entree, Gluten Free, Vegan