Plant-Based Creamy Spring Pasta Recipe
Posted on August 26, 2020
Did you know our Superfood Creamers blend perfectly into pasta sauces?! It's an easy way to add a creamy plant-based boost to your dinner, without any dairy!
This pasta is so creamy and delicious, you wouldn't even think that it's plant-based! And best of all, it's simple to make! Our Unsweetened Superfood Creamer adds a delicious creaminess, without any extra sugar! We also added lots of veggies to make this a nourishing and delicious early summer meal, perfect for lunch or dinner!
Serves 2
Ingredients
For the pasta:
- 1 tablespoon olive oil
- 9 ounces regular or gluten-free pasta, such as tagliatelle or fettuccine
- 1 1/2 cups trimmed and chopped asparagus
- 1 1/2 cups fresh or frozen and defrosted green peas
- 4 garlic cloves, minced
- 2-3 fresh basil leaves, to serve
For the sauce:
- 1/3 cup Laird Superfood Unsweetened Creamer
- 1/2 cup raw cashews
- 1 cup water, more if needed
- 1/4 cups nutritional yeast flakes
- 1 tbsp onion powder
- 1 tbsp freshly-squeezed lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
Directions:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.
- While the pasta is cooking, add the creamer, cashews, water, nutritional yeast, onion powder lemon juice, sea salt and black pepper to a high-speed blender. Blend on high for 2 minutes, or until completely smooth and creamy. Set aside.
- Heat the olive oil in a large sauté pan over low heat. Add the asparagus and peas and cook for 3-5 minutes, until the vegetables just begin to soften. Add the garlic and continue to cook for 1-2 minutes, until soft and fragrant.
- Stir in the sauce and bring to a simmer. Turn the heat to the lowest setting and add the pasta to the pan. Toss to coat. If a slightly thinner sauce is desired, add a bit of warm water to the pan to thin it out. Taste and adjust seasoning with more sea salt and black pepper, if desired.
- Divide the pasta between bowls and top with fresh basil. Serve immediately. Enjoy!
4 comments
Just made this and it was so good. The onion powder was very potent. I had to dilute the sauce with more creamer and lemon juice. Next time I’ll use fresh onions.
We really liked this! Even my 8 year old ate it, and speaks volumes!
This is my first recipe that I tried and I took total ownership of it both from not looking at detail and changing it a little.
I ordered the creamer but didn’t bother to scroll down when I read the recipe. I added the ‘original’ creamer (not looking at detail) to my subscription order to make this which was due to be sent not noticing that I should have gotten the ‘unsweetened’. I thought they were the same. Then I failed to notice that I didn’t have onion powder (not checking first) so I used garlic powder instead. I used Trader Joe’s grilled frozen Asparagus and cut the tips (I am using the rest for Asparagus soup…got any recipes for that?) and fresh peas from our farmers market. It was DELICIOUS! Oh and I used Quinoa spaghetti pasta. The ‘original’ gave it a slightly sweet flavor and went well with the veggies. The garlic powder ( I love garlic) worked great. It was a fast meal (under 30 min.) and totally yum! Looking forward to the leftovers tomorrow!
Feel free to edit this anyway you want if you choose to use it.
Do you buy recipes? I have an amazing superfood muffin recipe using your Cocoa Superfood creamer, mushrooms. and coffee as well as a dark chocolate pudding recipe with the same – no coffee unless I want to make it Mocha. I like to whip the creamer on top with sprinkles or drizzle Baileys (optional). I am going to make a Cuban Natilla recipe (sort of like a Creme Brulee) with my new original creamer. Can’t wait to see how it turns out!
Love your products!