Spring Veggie Pasta

· Grain - Starchy Veggies

This dish takes time and is a great way to welcome Spring and enjoy pickled radishes, asparagus and fresh peas.

Spring Veggie Pasta (Serves 3-4) *Adapted from Forks Over Knives

Cheese Sauce

  • 3 cups red potatoes, peeled and coarsely chopped
  • 1 clove garlic
  • 1 cup unsweetened unflavored plant milk
  • 6 tablespoons nutritional yeast
  • 2 teaspoons lemon juice
  • Pinch cayenne pepper

Cook potatoes and garlic in a small amount of water until tender. Let cool and drain any excess water.

Add potatoes with garlic to a blender with remaining ingredients and blend until smooth.


Radish Pickle

  • ¼ cup apple cider vinegar
  • 1 tablespoon date paste
  • 1 cup sliced radishes
  • 1 clove garlic, thinly sliced

Add vinegar and date paste to a small pan and bring to a boil. Remove from heat and stir in radishes and garlic. Cover pan and set aside.



  • 12 oz. bow-tie pasta (farfalle)
  • 1 pound asparagus spears, trimmed and cut into 2-inch pieces
  • 2 cups frozen peas or shelled English peas
  • 1 small red onion, cut into wedges
  • Fresh ground black pepper to taste
  • Chopped fresh tarragon or dried tarragon for garnish

Cook pasta per directions. Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Add Cheese Sauce and toss to coat. Add pasta cooking water a little at a time if needed to make creamy.

Add asparagus, peas and onion to a steamer basket with water below basket. Bring to boil and steam covered until just tender (approximately 5 minutes).

Add asparagus mixture and pepper to pasta and toss to combine.

Serve, topping the dish with radishes, use a slotted spoon to drain off the liquid, and tarragon.