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Time
65 min
Serving
2 persons
Calories
0
Cuisine
A creamy vegan linguine dish made with asparagus, cashew sauce, and lemon.
Ingredients
- asparagus: 1 piece (trimmed ½ inch)
- extra-virgin olive oil: 1.5 Tbsp (divided)
- Himalayan salt: 1.5 tsp (divided)
- freshly ground black pepper: 0.75 tsp (divided)
- lemons: 2 ml (thinly sliced)
- cashews: 1 cup
- gluten-free linguine noodles: 1 pack
- yellow onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- vegetable broth: 0.5 cup
- cauliflower: 2 cups (chopped)
- lemon juice: 0.5 ml
- nutritional yeast: 4 Tbsp
- lemon: 0.5 piece (for serving)
Metric Conversion
Stages of cooking
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Preheat the oven to 400°F.
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Spread out the asparagus on a baking sheet and toss with ½ tablespoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper. Top with several thin slices of lemon and bake for 20 minutes. Once the asparagus has finished cooking, remove it from the oven and roughly chop it into thirds.
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Bring a pot of water to a boil and boil the cashews for 15 minutes. Drain and set aside.
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While the cashews are boiling, cook the pasta according to the package instructions.
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In a large skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add the onion and garlic and sauté for 7 minutes, or until brown.
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Add the broth and cauliflower to the skillet. Reduce the heat to low, cover, and cook for 10 minutes, or until the cauliflower is fork-tender.
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Transfer the cauliflower mixture to a high-speed blender or food processor. Add the boiled cashews, the lemon juice, the remaining 1 teaspoon of salt, the remaining ¼ teaspoon of pepper, and the nutritional yeast and blend until smooth. Taste and adjust the seasoning if desired.
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In a medium bowl, combine the sauce, asparagus, and noodles. Stir until coated evenly. Squeeze half a lemon over the top just before serving.
