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Rotini with Asparagus and Lemon Cashew Cream Sauce

Rotini with Asparagus and Lemon Cashew Cream Sauce
Rotini with Asparagus and Lemon Cashew Cream Sauce
Ingredients
  • 1 box Banza Rotini
  • 1 bunch asparagus
  • 1 tablespoon extra virgin olive oil
  • 4-5 leaves basil, thinly sliced
  • Crushed red pepper
  • 1 cup raw cashews, soaked overnight
  • 1 cup vegetable broth
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of ½ lemon
Instructions
  1. Preheat oven to 425°F. Place asparagus on a baking sheet and drizzle with olive oil. Bake for 15 to 20 minutes or until tender and beginning to brown.
  2. Prepare pasta according to package. Drain, rinse and set aside in pot you cooked the pasta in.
  3. While pasta is cooking, blend together soaked cashews, vegetable broth, garlic powder, onion powder, salt, pepper, and lemon juice in a high-speed blender until smooth.
  4. When pasta is ready, add sauce to the pot with pasta in it and mix well to coat. Top with basil, red pepper, salt and freshly cracked pepper to taste.

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