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Start by soaking 1 cup of cashews in 2 cups of water for 1 hour.
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Preheat the oven to 415F, then lay asparagus on a baking sheet.
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Drizzle 1 teaspoon of olive oil onto the asparagus and top with salt and pepper.
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Roast for about 10 minutes or until the tops of asparagus start to crisp.Next we’re going to cook the pasta.
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Bring 4-6 quarts of water to a boil. Add salt to taste, then add the pasta to boiling water.
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For authentic “al dente” pasta, boil for 7 minutes, stirring occasionally. For more tender pasta boil an additional minute.
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While the pasta is boiling, get out a pan and sauté the chopped onions in 2 teaspoons of olive oil over medium heat for 1-2 minutes or until fragrant.
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Add the chopped garlic and cook for another 1-2 minutes, continue to stir. Once the cashews are done soaking, add 1 cup of cashews and 1 cup of soaking water in a high-speed blender or food processor.
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Add the cooked onions, garlic and almond milk and pulse/blend until creamy. Remove the sauce from the food processor and mix with the cooked pasta. Squeeze the juice of ½ lemon on top and stir.
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Then sprinkle in parmesan cheese or nutritional yeast, and pepper and onion powder.
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Next, chop half of the cooked asparagus into ½-inch pieces.
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Mix throughout pasta. Serve the other half of the cooked asparagus as a side.
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Lastly, if you want to add basil, chop it now then sprinkle on top.