Pasta Italiano
This is one of my favorite pasta recipes and it has been wonderful to create a cream sauce that we love! Enjoy!
Servings 4 servings
Calories 839kcal
Ingredients
- 16 ounces of brown rice penne pasta (or your own choice)
- 1 bunch of asparagus, ends trimmed, cut into 1-inch
- 30 ounces of cannellini beans, rinsed, drained, and divided
- 1 cup of plain soy, almond, or rice milk
- 5 cloves garlic
- 1 Tablespoon of lemon juice
- 1 Tablespoon of olive oil
- ½ teaspoon of sea salt
- ½ teaspoon of freshly ground black pepper
- 1 cup of water
- ½ cup of raw cashews
- 1 teaspoon of crushed red pepper flakes
- A few dashes of cayenne
- 2 cups of cherry or grape tomatoes, quartered lengthwise
Instructions
Pasta:
- Cook pasta according to directions on package. For the last 3 minutes of the pasta cooking, add the asparagus. Drain as usual when finished.
Sauce:
- Combine in blender until smooth: ½ drained beans (1 can), garlic, milk, lemon juice, olive oil, salt, and black pepper. Transfer to medium saucepan and heat over medium heat. Next, in the blender, place 1 cup water and ½ cup cashews together and blend until creamy. Add this cream to the saucepan, along with tomatoes, the other drained beans, red pepper flakes, and cayenne, and continue to heat until pasta is ready.
Assembly:
- Once pasta and asparagus is drained and returned to pot, immediately add sauce mixture to it, stir, and serve.
Notes
This tastes great leftover, though the sauce does really absorb into the pasta.
Nutrition
Calories: 839kcal | Carbohydrates: 150g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 375mg | Potassium: 1578mg | Fiber: 22g | Sugar: 9g | Vitamin A: 1597IU | Vitamin C: 31mg | Calcium: 291mg | Iron: 11mg