Recipe
Vibrant Spring Pasta Light, fresh, and full of vibrant spring flavours — this Spring Pasta is the perfect balance of comfort and nourishment. Tender pasta is tossed with crisp asparagus, sweet peas, and zesty lemon, all coated in a silky cashew-based sauce that’s as rich as it is wholesome. Finished with a sprinkle of basil for brightness, this dish is a delicious way to celebrate the best of spring produce. Simple, creamy, and totally plant-based — it’s a weeknight favourite in the making. Ingredients 200g pasta of choice (such as penne or fusilli) 1/2 leek, diced 1 bunch asparagus, chopped into 1-inch pieces 1/2 cup peas (fresh or frozen) 1/4 cup fresh basil, chopped 1 lemon, juice + zest For the Creamy Sauce 1 cup Pureharvest Organic Almond 1/4 cup cashews, soaked overnight and drained 2 Tbsp nutritional yeast Juice of 1 lemon 1 clove garlic Salt and pepper to taste Instructions Cook the pasta according to package instructions. In the last 3 minutes of cooking, add the asparagus and peas to the pot. Drain and set aside. While the pasta is cooking, prepare the creamy sauce. In a high-speed blender, combine the almond milk, soaked cashews, nutritional yeast, lemon juice, garlic, salt and pepper. Blend until smooth and creamy. Transfer the sauce to a large pan and heat over medium heat, stirring constantly until it thickens slightly. Add the cooked pasta, asparagus, and peas to the pan with the sauce. Toss to coat evenly. Gently fold in fresh basil. Season with salt and pepper to taste. Serve hot, garnished with extra basil if desired. Share this recipe Print recipe

Vibrant Spring Pasta

Light, fresh, and full of vibrant spring flavours — this Spring Pasta is the perfect balance of comfort and nourishment. Tender pasta is tossed with crisp asparagus, sweet peas, and zesty lemon, all coated in a silky cashew-based sauce that’s as rich as it is wholesome. Finished with a sprinkle of basil for brightness, this dish is a delicious way to celebrate the best of spring produce. Simple, creamy, and totally plant-based — it’s a weeknight favourite in the making.

Ingredients

200g pasta of choice (such as penne or fusilli)
1/2 leek, diced
1 bunch asparagus, chopped into 1-inch pieces
1/2 cup peas (fresh or frozen)
1/4 cup fresh basil, chopped
1 lemon, juice + zest

For the Creamy Sauce

1 cup Pureharvest Organic Almond
1/4 cup cashews, soaked overnight and drained
2 Tbsp nutritional yeast
Juice of 1 lemon
1 clove garlic
Salt and pepper to taste

Instructions

Cook the pasta according to package instructions. In the last 3 minutes of cooking, add the asparagus and peas to the pot. Drain and set aside.
While the pasta is cooking, prepare the creamy sauce. In a high-speed blender, combine the almond milk, soaked cashews, nutritional yeast, lemon juice, garlic, salt and pepper. Blend until smooth and creamy.
Transfer the sauce to a large pan and heat over medium heat, stirring constantly until it thickens slightly.
Add the cooked pasta, asparagus, and peas to the pan with the sauce. Toss to coat evenly.
Gently fold in fresh basil.
Season with salt and pepper to taste. Serve hot, garnished with extra basil if desired.