Spring Primavera with Cauliflower Cream Sauce

Perfect for a weeknight dinner or a special occasion, this pasta primavera is a great (and flexible!) way to savor the crisp, colorful veggies of spring. Feel free to sub for veggies you have on hand

Ingredients 

• 1 package pasta/gluten free pasta, prepared to instructions

• 1 bunch asparagus

• 1 bunch spinach 

Cauliflower Cream Sauce (makes about 7 cups)

• 1 tablespoon olive oil

• ½  yellow onion

• 1 medium-sized cauliflower

• ¼ cup vegetable broth + 1 cup reservered

• 2 cups water

• 1 cup cashews

• 2 tablespoons olive oil

• 1 tablespoon white cooking wine

• 1 tablespoon nutritional yeast

• 1 teaspoon maple syrup

• 1 teaspoon salt

• Dash cayenne (about ¼ teaspoon)

• Dash pepper

• Fresh nutmeg to taste (⅛ teaspoon)

• Juice of 1 ½ lemons

Procedure

1. In a large pot, gently warm olive oil. Roughly chop ½ yellow onion and add to pot on low heat. As onion sautes, chop cauliflower into rough florets. Add to pot along with onion and stir. Add a dash of salt to the pot, ¼ cup vegetable broth and cook for about 10 minutes as cauliflower softens. Cook on low heat and stir frequently to avoid color on the cauliflower. 

2. Once cauliflower is soft, add florets to blender along with water, 1 cup vegetable broth, cashews, olive oil, salt, white wine, nutritional yeast, maple syrup, and salt. 

3. Add sauce back to pan and whisk in cayenne, pepper, nutmeg, and lemon juice. Adjust to taste. 

4. Cook pasta according to package instructions.

5. Wash and trim asparagus and spinach. Chop into bite-sized pieces and stir in with strained pasta. 

6. Toss pasta and vegetables with cauliflower cream sauce and serve. 

7. Note: Toss extra sauce into the freezer for a simple weekday dinner!