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Fusilli in Creamy Vegan Asparagus Pesto
Cashews make this creamy asparagus pasta sauce rich without any cream. Try this vegan pasta recipe if you're looking to cook with cholesterol in mind.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 35 min👤 Joy Manning📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●pot
📝 Preparation Steps
1
Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about ⏱️ 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
. Diamond Crystal or 1 ¾ tsp. Morton kosher salt, plus more1 Tbsppacked basil leaves (1 oz.), plus more for serving1 cup. fresh lemon juice2 Tbsp
2
Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for ⏱️ 1 minute less than package directions. Add remaining asparagus and cook for ⏱️ 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
. whole wheat fusilli12 oz
3
Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.
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