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