Cooking With Chef Hermann: Pasta Primavera with Creamy Vegan Nut Sauce
Pasta Primavera with Creamy Vegan Nut Sauce
- ½ C Olive Oil
- ¼ C Onion chopped
- 3 TB minced garlic
- 1C Macadamia or cashew milk
- 2/3 C toasted pine nuts
- 5 TB nutritional yeast
- 1 tsp. salt
- ½ tsp. black pepper
- ½ C Panko crumbs, toasted with pinch of salt
- 1 C carrots, thin sliced bias
- 1 C asparagus tips, thin sliced bias
- 1C frozen peas, thawed
- 12 oz. cooked pasta
- 1 TB tarragon
Cook the garlic and onions in half the olive oil until soft, transfer to blender. Add Macadamia milk, pine nuts, nutritional yeast, salt and pepper. Blend until smooth. Set aside.
In remaining oil, sauté the asparagus and carrots until tender. Add the pasta to warm through. Add the macadamia nut milk sauce, then the peas.
Serve with sprinkles of the Panko crumbs and tarragon on top.