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Pasta Primavera

Monday, February 16, 2009

Asparagus hit the shelves last week and I finally found some that looked pretty good. For as long ad I can remember, that has meant Primavera with loads of veggies and mushrooms. In years past I made a cream sauce (35g fat, 17g saturated), but this year, I went for an equally decadent cashew sauce that turned out to to be far more appealing to the midsection (21g fat, 5g saturated), and that could probably be trimmed further.

So this was my Valentine's Day meal. Pasta Primavera, made to please the pallet and a fresh loaf of crusty baguette.

Pasta Primavera

Pasta Primavera
2 tbs Earth Balance Margarine
1 lb asparagus, cut into 3" spears
1/2 lb mushrooms, sliced
2 carrots, sliced on the bias
2 small zucchini, sliced
1 bunch green onions, chopped, including greens
1 lb pasta (penne or fettuccine are good)
1 cup cooking liquid (reserved)
Sauce:
1 cup cashews, ground
2 cups unsweetened soy milk
1/4 cup white wine
1 tbs miso
2 cloves garlic, minced
1/4 cup basil, minced (or 1 tbs dry)
1/4 tsp black pepper
1/2 tsp salt

For the sauce, blend together the cashews, soy milk, wine, miso, garlic, salt and pepper. When well blended, add the basil and pulse, just to combine. Set aside until needed.

Bring a pot of water to a boil. The veggies and sauce takes just a little longer than the pasta. Melt margarine in a saute pan. Add the mushrooms, asparagus and carrots. Saute until the carrots begin to soften. Stir in the green onions and zucchini. Add the sauce and bring to a boil.

While the asparagus, sautes, add the pasta to the pot of water. Boil until the pasta is tender, but not completely cooked. Drain the pasta, reserving 1 cup of water. Add pasta to the sauce and simmer until the pasta has finished cooking, just a couple of minutes. Add up to a cup of reserved cooking water to thin the sauce, if necessary.

5 Servings: 650 cal (21g fat, 92g carbs, 26g protein)

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10 comments

  1. I love this recipe! Definitely bookmarking it, thanks!

     
  2. vegwife Says:
  3. Looks really delicious! I love the idea of a cashew sauce! :-D

     
  4. That sauce looks amazing. It is most definitely going on my list of nut based sauces to try.

     
  5. Anonymous Says:
  6. Looks really good! I'm definitely going to try this. Can I substitute something else for the white wine though--what would you suggest? I just only usually drink sweet wines, and I don't want to buy a bottle for cooking for just 1/4 a cup.
    Thanks!

     
  7. Matt Says:
  8. I wouldn't buy a bottle of wine just for this. I would just skip the wine altogether. It should work fine without.

     
  9. This is sooo something I would make. I am a real fan of sauce, gravy, anything to pour over my food and make it wickedly creamy and decadant. Totally bookmarking this.

     
  10. Matt Says:
  11. Tofu, you turned me on to cashew sauce a while ago so, in a way, it is something you would make. And, I totally agree about slathering food in sauce. Gravy should have it's own food group.

     
  12. Sasha Says:
  13. Oooo..that looks yummy! I never thought to use cashews to make primavera.

     
  14. This looks ahh may zeeeng!
    Carrots cut on the bias!!
    Did you make that up? It made me laugh anyway.
    :)

     
  15. I made this tonight (with broccoli instead of asparagus). It was very very good! I like broccoli, and I like pasta, but most broccoli pasta has a weird broccoli flavor permeating the sauce. This was great though. Thanks!

     

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