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Creamy Pasta with Spring Vegetables

Rich, luscious and oh-so-delicious Creamy Pasta with Spring Vegetables! This nourishing and easy plant-based recipe delivers a ton of flavor in less than 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2

Ingredients
  

PASTA:

  • 2 small servings of whole-grain pasta or GF pasta of choice - 5.5 ounces – 150 grams
  • 2 Tbsp tahini
  • 1 Tbsp tapioca starch
  • 1 Tbsp nutritional yeast
  • 1 tsp lemon zest
  • 1 cup unsweetened almond milk
  • 1 Tbsp olive oil
  • 1 small onion, thinly sliced
  • 2 big garlic cloves, minced
  • 1 cup asparagus – trimmed and chopped into 1-inch (2.5 cm) segments approx.
  • ½ cup cooked peas – you can use frozen if you can’t get fresh, thawed
  • 3 Tbsp white wine
  • ½ cup basil, finely chopped
  • 1 Tbsp lemon juice
  • Sea salt to taste

TO SERVE (optional):

  • More fresh basil
  • More lemon zest
  • Toasted pine nuts
  • Extra drizzle of olive oil
  • Black pepper

Instructions
 

  • Cook the pasta according to instructions.
  • While the pasta is cooking, combine tahini, tapioca starch, nutritional yeast, lemon zest and almond milk in a medium bowl. Whisk vigorously until combined. Set aside.
  • Heat olive oil in a large pan over medium heat. Add the onion and a pinch of sea salt and sauté for 5 minutes, until the onions are translucent and fragrant.
  • Add garlic, asparagus and peas. Sauté for another 3 minutes, stirring occasionally.
  • Pour in the white wine and cook, stirring occasionally, for 2 more minutes or until the liquid is absorbed.
  • Add the tahini – almond milk mixture and stir until it thickens.
  • Add the cooked pasta and stir to combine.
  • Turn off the heat and add the basil leaves, lemon juice, sea salt and freshly ground pepper to taste. Stir to combine.
  • Serve immediately and top with more basil leaves, lemon zest and toasted pine nuts (or your choice of toppings).
  • Enjoy!

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