Creamy Cashew Lemon Pasta with Spring Vegetables Recipe | Yummly
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Creamy Cashew Lemon Pasta with Spring Vegetables

SHE LIKES FOOD(4)
JANET: "Absolutely delicious - i used summer greens as in…" Read More
11Ingredients
27Minutes
630Calories
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Ingredients

US|METRIC
5 SERVINGS
  • 12 oz. pasta (gluten free if necessary)
  • 2 1/2 cups asparagus (diced, about 1 inch dice)
  • 2 cups green peas (sweet)
  • 1 bunch watercress leaves
  • 1 1/2 cups raw cashews (whole, soaked in water overnight or boiled for 30 minutes)
  • 1/2 cup unsweetened almond milk (plain)
  • 1/2 cup fresh lemon juice (about 2 lemons worth)
  • 2 tsp. lemon zest
  • 2 Tbsp. nutritional yeast
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
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    NutritionView More

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    630Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories630Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol
    Sodium380mg16%
    Potassium920mg26%
    Protein24g47%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate81g27%
    Dietary Fiber10g40%
    Sugars11g22%
    Vitamin A30%
    Vitamin C80%
    Calcium10%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    JANET a year ago
    Absolutely delicious - i used summer greens as in UK this is very tender at this time and I had plenty in my organic veg box delivery. we will make again - when green beans in season for sure. i used organic whole wheat Fuseli
    Jim C. 2 years ago
    good pasta dish using asparagus and peas
    Betz 5 years ago
    This is really nice. I forgot peas and stirred in a bunch of arugula instead of watercress. I also drizzled with olive oil. I'll make again!
    Iris Giboyeaux 5 years ago
    I think the cashew is too over powering in this recipe. It's definitely an acquired taste

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