Post by Loupy on Jun 10, 2018 18:14:17 GMT -7
ONE-POT PASTA PRIMAVERA
From: Kare @ www.kitchentreaty.com/one-pot-pasta-primavera/
Whether you go for the vegetarian or the vegan option, this creamy pasta dinner is sure to be a fave. Packed full of vibrant spring veggies, brightened with lemon, and – maybe best of all – on the table in less than 30 minutes.
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Serves: 6
INGREDIENTS:
4 cups water
8 ounces dry linguine pasta
1 medium yellow onion, diced
4 large cloves garlic, minced
Pinch crushed red pepper flakes
1 teaspoon kosher salt + more to taste
1/2 teaspoon freshly ground black pepper + more to taste
2 tablespoons olive oil
1 pound asparagus, ends snapped off, cut into 2-inch pieces
1/2 pound snow peas, halved if large
3/4 cup frozen peas
1/4 cup fresh basil leaves, chiffonaded (can substitute parsley – both are delicious)
1/2 to 1 cup cashew cream (recipe below) or, for non-vegan version, heavy whipping cream
Juice and zest from one large lemon
Chives or more fresh herbs for garnish (optional)
CASHEW CREAM
1/2 cup raw unsalted cashews
1/2 cup water
DIRECTIONS:
Cashew cream:
If using cashew cream, you’ll want to make that first and have it ready to add at the end of the recipe.
Use pre-soaked cashews or soak your cashews for 20 minutes in boiling water.
Honestly, I soak my cashews in hot tap water for about 10 minutes and they’re good to go in my high-powered blender – so that might work for you, too, if you have a Vitamix or the like.
To make the cashew cream, drain the soaking water and rinse your cashews, then add them to the pitcher of a blender (high-speed preferred).
Add 1/2 cup water. Puree until smooth, 1-2 minutes.
Set aside.
Veggie prep:
Have all your veggies chopped and your lemon zested and ready and ready to go before you start cooking the pasta.
Once you start cooking, the pasta needs all of your attention.
Okay! Let’s do this thing!
Add the water, pasta, onion, garlic, crushed red pepper flakes, 1 teaspoon water, 1/2 teaspoon black pepper, and olive oil to a large, heavy pot.
Set over medium-high heat.
As soon as the water/pasta comes to a boil, set a timer for 7 minutes.
Stir/toss frequently with a wooden spoon or long-handled tongs at first and then constantly as the mixture thickens.
After the first 4 minutes, add the asparagus and snow peas.
Continue cooking for 2 minutes. Add the frozen peas.
Continue cooking for the remaining one minute.
Test pasta to make sure it’s al dente – not mushy, but not raw.
Remove from heat.
Stir in the basil, 1/2 cup of the cashew cream or whipping cream, and the juice and zest from the lemon.
Taste and add additional cream, salt and pepper if desired.
Garnish with chives and/or fresh herbs if desired and scoop onto individual plates to serve.
Nutritional Information:
Calories: 363
Total Fat: 13g
Sat. Fat: 2g
Sodium: 959mg
Carbs: 48g
Fiber: 7g
Sugar: 6g
Protein: 13g
From: Kare @ www.kitchentreaty.com/one-pot-pasta-primavera/
Whether you go for the vegetarian or the vegan option, this creamy pasta dinner is sure to be a fave. Packed full of vibrant spring veggies, brightened with lemon, and – maybe best of all – on the table in less than 30 minutes.
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Serves: 6
INGREDIENTS:
4 cups water
8 ounces dry linguine pasta
1 medium yellow onion, diced
4 large cloves garlic, minced
Pinch crushed red pepper flakes
1 teaspoon kosher salt + more to taste
1/2 teaspoon freshly ground black pepper + more to taste
2 tablespoons olive oil
1 pound asparagus, ends snapped off, cut into 2-inch pieces
1/2 pound snow peas, halved if large
3/4 cup frozen peas
1/4 cup fresh basil leaves, chiffonaded (can substitute parsley – both are delicious)
1/2 to 1 cup cashew cream (recipe below) or, for non-vegan version, heavy whipping cream
Juice and zest from one large lemon
Chives or more fresh herbs for garnish (optional)
CASHEW CREAM
1/2 cup raw unsalted cashews
1/2 cup water
DIRECTIONS:
Cashew cream:
If using cashew cream, you’ll want to make that first and have it ready to add at the end of the recipe.
Use pre-soaked cashews or soak your cashews for 20 minutes in boiling water.
Honestly, I soak my cashews in hot tap water for about 10 minutes and they’re good to go in my high-powered blender – so that might work for you, too, if you have a Vitamix or the like.
To make the cashew cream, drain the soaking water and rinse your cashews, then add them to the pitcher of a blender (high-speed preferred).
Add 1/2 cup water. Puree until smooth, 1-2 minutes.
Set aside.
Veggie prep:
Have all your veggies chopped and your lemon zested and ready and ready to go before you start cooking the pasta.
Once you start cooking, the pasta needs all of your attention.
Okay! Let’s do this thing!
Add the water, pasta, onion, garlic, crushed red pepper flakes, 1 teaspoon water, 1/2 teaspoon black pepper, and olive oil to a large, heavy pot.
Set over medium-high heat.
As soon as the water/pasta comes to a boil, set a timer for 7 minutes.
Stir/toss frequently with a wooden spoon or long-handled tongs at first and then constantly as the mixture thickens.
After the first 4 minutes, add the asparagus and snow peas.
Continue cooking for 2 minutes. Add the frozen peas.
Continue cooking for the remaining one minute.
Test pasta to make sure it’s al dente – not mushy, but not raw.
Remove from heat.
Stir in the basil, 1/2 cup of the cashew cream or whipping cream, and the juice and zest from the lemon.
Taste and add additional cream, salt and pepper if desired.
Garnish with chives and/or fresh herbs if desired and scoop onto individual plates to serve.
Nutritional Information:
Calories: 363
Total Fat: 13g
Sat. Fat: 2g
Sodium: 959mg
Carbs: 48g
Fiber: 7g
Sugar: 6g
Protein: 13g
