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Creamy Pasta with Asparagus and Peas
Posted By Nava On January 16, 2013 @ 2:40 pm In Asparagus,Hearty Pasta Dishes,Pasta and Noodles,Pasta Entrées,Vegan Dinner Recipes,Vegetables All Year Round | 2 Comments
Use slender asparagus and you won’t need to scrape the stalks. If you still believe that asparagus should be a harbinger of spring (even though it’s in the market nearly year-round now), make this dish a tradition by serving it every April or May.
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, trim 1/2 inch from the bottoms of the asparagus spears. Peel the bottom halves only if need be; if tender and slim, this won’t be necessary. Cut the spears into approximately 1 1/2-inch lengths.
Heat the oil in a wide skillet. Add the garlic and sauté over low heat until golden.
Add 1/4 cup water along with the asparagus, peas, squash, and dried tomatoes. Cover and cook for 5 minutes, or until the vegetables are all just tender-crisp.
Combine the silken tofu and lemon juice in a food processor or blender and process until perfectly smooth. Stir in with the vegetables and cook just until heated through.
Combine the cooked pasta and vegetables in a large serving container. Add the parsley; toss gently and thoroughly. Season with salt and pepper, and serve at once.
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 Image: http://www.vegkitchen.com/tips/seasonal-produce-guides/asparagus-recipes-easy-and-versatile/attachment/asparagus-on-plate/
 hearty vegan pasta recipes.: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/pasta-dishes/
 asparagus recipes.: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/asparagus/
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