Whether you go for the vegetarian or the vegan option, this creamy pasta dinner is sure to be a fave. Packed full of vibrant spring veggies, brightened with lemon, and - maybe best of all - on the table in less than 30 minutes.
Ingredients
4cupswater
8ouncesdry linguine pasta
1medium yellow oniondiced
4large cloves garlicminced
Pinchcrushed red pepper flakes
1teaspoonkosher salt + more to taste
1/2teaspoonfreshly ground black pepper + more to taste
2tablespoonsolive oil
1poundasparagusends snapped off, cut into 2-inch pieces
1/2poundsnow peashalved if large
3/4cupfrozen peas
1/4cupfresh basil leaveschiffonaded (can substitute parsley - both are delicious)
1/2 to 1cupcashew creamrecipe below or, for non-vegan version, heavy whipping cream
Juice and zest from one large lemon
Chives or more fresh herbs for garnishoptional
Cashew cream
1/2cupraw unsalted cashews
1/2cupwater
Instructions
Important preparation notes
Cashew cream: If using cashew cream, you'll want to make that first and have it ready to add at the end of the recipe. Use pre-soaked cashews or soak your cashews for 20 minutes in boiling water. Honestly, I soak my cashews in hot tap water for about 10 minutes and they're good to go in my high-powered blender - so that might work for you, too, if you have a Vitamix or the like. To make the cashew cream, drain the soaking water and rinse your cashews, then add them to the pitcher of a blender (high-speed preferred). Add 1/2 cup water. Puree until smooth, 1-2 minutes. Set aside.
Veggie prep: Have all your veggies chopped and your lemon zested and ready and ready to go before you start cooking the pasta. Once you start cooking, the pasta needs all of your attention.
Okay! Let's do this thing!
Add the water, pasta, onion, garlic, crushed red pepper flakes, 1 teaspoon water, 1/2 teaspoon black pepper, and olive oil to a large, heavy pot. Set over medium-high heat.
As soon as the water/pasta comes to a boil, set a timer for 7 minutes. Stir/toss frequently with a wooden spoon or long-handled tongs at first and then constantly as the mixture thickens. After the first 4 minutes, add the asparagus and snow peas. Continue cooking for 2 minutes. Add the frozen peas. Continue cooking for the remaining one minute. Test pasta to make sure it's al dente - not mushy, but not raw.
Remove from heat. Stir in the basil, 1/2 cup of the cashew cream or whipping cream, and the juice and zest from the lemon. Taste and add additional cream, salt and pepper if desired.
Garnish with chives and/or fresh herbs if desired and scoop onto individual plates to serve.
Notes
Nutrition information based on cashew cream (vegan) version.