Pasta! Pasta! Pasta!

Pasta! Pasta! Pasta!

By February 14, 2015 Recipes 4 Comments

Once again I’m posting up a recipe while another beautiful snow storm is headed our way. Originally I was planning on using roasted root vegetables (carrots and parsnips) but I decided to go with asparagus and cherry tomatoes. It’s more of a spring pasta dish, but it’s exactly what I need (and what you need) in order to survive another snowy weekend.

 

Creamy Farfalle with Roasted Asparagus and Tomatoes

Yield: 2 servings

3 tbs Nuttin Ordinary Original cashew cheese

2 tbs Earth Balance butter *

¾ cup Unsweetened, unflavored coconut milk *

½ lb Farfalle pasta *

1 shallot (diced)

15 Cherry tomatoes (cut in halves)

1 bundle of asparagus (trimmed and cut into 2 inch pieces)

2 tbs Olive oil

2 tsp Rainbow peppercorns * (optional)

1 Garlic clove (minced)

1 tsp Sea salt

FARFALLE

Bring 4 quarts of water to a boil(add salt to taste).  Add the pasta to the boiling water and cook for 11 minutes.

ROASTED VEGGIES

Preheat the oven to 300 degrees. Toss the asparagus, cherry tomatoes, and shallots in a bowl with the olive oil, rainbow peppercorns and sea salt. Place on a baking sheet in the oven and roast the veggies for 15 minutes at 300 degrees.

CREAMY PASTA SAUCE

Sauté the garlic (low heat) for 1 minute, add the milk, turn heat up to medium high heat, once milk is close to a boil add in the cheese and butter and let simmer for an additional 5 minutes.

Toss the roasted veggies and creamy cheese sauce with the cooked pasta, think spring, and enjoy.

*if you don’t happen to have these items on hand, substitute with what you normally use (milk,butter,pasta)

Join the discussion 4 Comments

  • Deb says:

    Hello,
    I just tried your cheese spread (picked it up at Whole Foods in Bedford MA) and it is fantastic! As someone who has been lactose intolerant for over 20 years, this is the closest thing to real cheese taste. The texture, spreadability and consistency make me feel like I am eating real cheese. The flavor is terrific! Yum!!!!
    I am going to try the pasta recipe on your website as well.
    Yay Nuttin’ Ordinary! And Thank you!

  • Nutty Professor says:

    Hi Deb,

    Glad you found us. Thank you for the great feedback and for your support!

  • greetings, i just tasted your spicy cashew cheese, and to me it tasted just like pimento cheese that i ate from jars when i was a kid – with just a little more zing – and that’s good! now i’m wondering how it will melt, on corn chips – as a vegan i can now have nachos again! thank you for making this product

    • Nutty Professor says:

      Hi Sharon,

      We love nachos! Our cheese does not melt, but it softens up quite a bit. When we make nachos (which is often) we add water to the cheese and warm it up on the stove top. Once it has warmed up nicely we pour it over our chips! 🙂 Thanks for sharing your kind words with us.

      Cheers!

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