Artichoke Garlic Cashew Cream Pasta w/ Asparagus (V)
Once the early prep is done, this is a very easy recipe to put together. While it takes some planning in advance, it comes together in no time once you have all of the ingredients. I had roasted asparagus leftover from a previous night’s dinner, and roasted the artichoke for the sauce (drizzled in olive oil, sprinkled with salt and pepper, wrapped in foil, and roasted for 45 minutes at 400F in the oven right before making this pasta. You can also use canned artichokes.
1 cup raw cashews, soaked for a few hours and drained
2 garlic cloves, diced
1 medium shallot, diced
1/2 cup of water, more as needed
2 tablespoons olive oil
1 roasted artichoke
5-6 roasted asparagus stalks, sliced
1/2 lb. pasta, cooked according to package directions
Sea salt and freshly ground pepper
In a food processor or high-speed blender, combine softened cashews, garlic, shallot, water, olive oil, artichoke, and salt and pepper.
Blend until smooth, adding more water as needed.
In a large pot of boiling water, cook pasta according to package directions.
In a large bowl, toss pasta with cashew cream sauce.
Add sliced asparagus, and arrange on a plate.
Sprinkle with more salt and pepper as desired!
Contributed by Madeline Hall, a passionate foodie and photographer. You can find more about Madeline here and below.