Glen's Vegan Pasta Primavera with Creamy Creole Pine Nut Sauce

By Glen’s Kitchen & Co, Inc. • Instagram • YouTube

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Ingredients:

• 1/4 C Olive Oil

• 1 C Chopped Onions

• 3 Tbsp Minced Garlic

• 1 C Cashew Milk, unsweetened 

• 2/3 C Raw Pine Nuts

• 5 Tbsp Nutritional Yeast

• 2 Tsp Kosher Salt

• 1/2 C Ritz Crackers, Crushed

• 2 Stalks Celery, Chopped

• 1/2 C Bellpepper

• 1 1/2 Tbsp Creole Seasoning

• 1 1/2 C Baby Carrots, sliced diagonally 

• 2 C Asparagus, Chopped

• 1 C Frozen Green Peas, Thawed

• 12 oz Gemelli Pasta

• 1 Tbsp Tarragon

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Cooking Instructions:

1. Sauté onions and 2 Tbsp garlic in 2 Tbsp of olive oil over medium heat, stir lightly.

2. After onions begin to soften add your celery and bell peppers and cook until tender.

3. Add Vegetables to food processor (blender) followed by cashew milk, Pine Nuts, 3 Tbsp Nutritional Yeast, 1 Tsp salt and pepper. Blend on high until smooth. Check for desired texture and taste. Set aside.

4. Add 2 Tbsp of olive oil to pan on medium heat. Add 1 Tbsp of garlic and cook until fragrant. Add your crushed (I did it in a ziplock) ritz crackers. Stir. Add in 1/4 Tsp salt and 2 Tbsp Nutritional Yeast stirring often until Ritz is crispy and toasted. Set aside for use as topping later.

5. Bring a large pot of salted water to a boil. Add carrots and cook for 2-3 minutes. Next add in Asparagus and cook for 1-2 minutes.

6. Using a slotted spoon remove the vegetables to an ice bath to shock them and stop the cooking process.

7. Return the water to a boil and add the pasta. Cook until Al dente, about 12 minutes. Reserve 1/2 cup of the liquid before draining. 

8. Return pasta to pot, add tarragon and cream sauce. Mix in. Add the 1/2 cup of liquid from pasta, vegetables, peas and Creole seasoning. Mix then cover until heated through before serving.

9. Serve in a bowl or plate and top with your Ritz Cracker Panko that you created earlier.

10. Enjoy!