Creamy Farfalle with Roasted Asparagus and Tomatoes

Originally we were planning on using roasted root vegetables (carrots and parsnips) but decided to go with asparagus and cherry tomatoes.

Yield: 2 Servings


3 tbs Nuttin Ordinary Original Cashew Cheese
2 tbs Earth Balance Butter*
3/4 cup unsweetened, unflavored coconut milk*
1/2 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 pasta to the boiling water and cook for 11 minutes

Roasted Vegetables
Preheat your 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
Saute the garlic (low heat) for 1 minute, add the milk, turn heat up to medium high. 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

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

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