Spring Asparagus Alfredo
Fresh and delicious asparagus atop creamy vegan alfredo sauce makes for a perfect spring dinner.
Servings: 4
Equipment
- peeler or mandolin
- blender
Ingredients
- 1 lb fresh asparagus
- Veggie noodles or gluten free pasta of your choice
- ½ head of cauliflower about 4 cups florets
- 1 cup cashews, soaked in warm water for 30 minutes and drained
- 1-2 cup oat or nut milk
- 2 tbs chopped scallions
- ½ cup yellow onion
- 3 cloves chopped garlic
- 1 tbsp miso paste
- ¾ tsp salt
- ¼ tsp nutmeg
- ¼ tsp pepper
Instructions
- The asparagus can be shaved lengthwise with a peeler or mandolin and added to the sauce at the end, or lightly steam the asparagus and chop into 2 inch lengths. Set aside.
- For the pasta, I like Tinkyada and Jovial brands of gluten free pasta. Cook by following package directions. Or you can spiralize zucchini, turnips and/or sweet potatoes and gently saute them to warm through and soften slightly.
For the alfredo sauce:
- Steam the cauliflower and onion until tender, then add to the blender.
- Add remaining ingredients, using only 1 cup of milk and blend until a creamy texture is achieved. Add more milk until you reach a creamy sauce consistency. Adjust seasonings to your taste.
- Pour sauce into a saucepan and warm gently, adding the asparagus to just warm through.
- Serve over pasta or veggie noodles. (zucchini, turnip, sweet potatoes)