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.
Pasta
- 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.