1 tbspPasta seasoningMine is by The Gourmet Collection I purchase at Tuesday Morning. it is a blend of red bell pepper, onion, basil, parsley, oregano, rosemary, sage, garlic, back pepper, celery seed, marjoram, thyme, coriander and chives. So good!
salt and pepper to tasteI added a good bit of black pepper, actually by accident, but it was amazing!
8ozpasta of choiceI used organic Garofalo Spaghetti
1/2 pintcherry tomatoes halved
Dice the veggies into bite size pieces (except tomatoes) drizzle with Grape seed oil/ or oil of your choice. Dust with salt and pepper to taste and roast on 350 for about 20 to 25 minutes. I like the veggies with still a bit of crunch to them. Start the sauce and pasta, set aside veggies when done to your liking.
Add cashews and water to a small sauce pan and bring to a boil, turn down to a simmer. Add the Bouillon and half the milk and the vegan butter. Simmer for about 15 minutes. Let cool for a few minutes and add the rest of the milk and the rest of the seasonings to your high power blender. Blend till smooth, it may be a bit runny but will thicken up in the pan with the pasta.
Add the water and salt to a skillet or large fry pan, when it starts to simmer add the pasta and the cherry tomatoes stirring often to make sure the pasta evenly cooks. Cook according to instructions on the package, or a little less if you like your pasta aldente, plus you will be simmering the sauce and the veggies for a few minutes so be careful not to overcook.
All ingredient measurements are pretty darn close to my best recollection, just threw this together on the fly one night. It's a nice lighter, summer version of an alfredo sauce. Feel free to adjust and experiment! Hope you love it too!
Keyword Alfredo, Pasta, Pasta Primavera, plant based, Vegan