• 23 Ratings

This veggie-packed dish is so creamy and full of protein (thanks to chickpeas!).

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine cashews and enough boiling water to cover. Let stand, covered, 20 minutes; drain. Rinse and drain again. Meanwhile, cook pasta according to package directions, adding asparagus the last 3 minutes and spinach and peas the last 1 minute; drain.

  • In a small saucepan whisk together 1 1/4 cups water and flour until smooth (mixture may be a bit foamy). Cook and stir over medium heat just until bubbly.

  • For sauce, in a blender combine soaked cashews, flour mixture, and next five ingredients (through pepper). Cover and pulse several times, then blend 5 minutes or until smooth. If desired, stir in basil and/or parsley.

  • Transfer pasta mixture to a serving dish. Drizzle with sauce; toss to coat. Sprinkle with additional black pepper and, if desired, cheese.

Nutrition Facts

290 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 190 mg sodium. 209 mg potassium; 49 g carbohydrates; 8 g fiber; 4 g sugar; 11 g protein; 0 g trans fatty acid; 1307 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 55 mcg folate; 0 mcg vitamin b12; 26 mg calcium; 3 mg iron;


23 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3