Bill loved this creamy sauce. It makes the pasta taste wonderful and the veggies add so much deliciousness. Serve it with cooked greens or a big salad. Yum.
Creamy Pasta Primavera (Serves 6-8) *Adapted from Heather McDougall
Pasta
- 16 ounces uncooked spiral pasta
- 3 cups broccoli florets
- 1 red bell pepper, diced large
- 1 yellow bell pepper, diced large
- 1-pound mushrooms, sliced
- 1 cup cherry tomatoes, halved
Sauce
- 1½ cups vegetable broth
- 2 cups cashews
- 1/3 cup tightly packed parsley
- 1/3 cup tightly packed cilantro
- 2 tablespoons lemon juice
- 2 medium garlic cloves
- 2 teaspoons chili paste
- 1 tablespoon No Salt Seasoning
- freshly ground black pepper to taste
Bring a large pot of water to a boil. Add pasta and cook for 5 minutes.
Add mushrooms and peppers to pasta and cook an additional 4 minutes.
Add broccoli and cook another 2 minutes, then remove from heat and drain.
While the pasta is cooking, make the sauce by adding broth, cashews, parsley, cilantro, lemon juice, garlic, No Salt Seasoning, pepper and chili paste to a high-speed blender. Blend for 1 minute or until very smooth.
After draining the pasta, place in a large bowl, pour sauce into pasta and veggies and toss to mix. Add tomatoes and mix again.
Serve warm or chilled.
Note: Chili paste gives heat. It can be found in the Asian section of most supermarkets. It is also called Sambal Oelek.