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
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)