Rating: 4 stars
24 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3

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

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
35 mins
Servings:
6
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 7g; saturated fat 1g; carbohydrates 49g; mono fat 3g; poly fat 1g; insoluble fiber 8g; sugars 4g; protein 11g; vitamin a 1306.6IU; vitamin c 7.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 55mcg; sodium 190mg; potassium 209mg; calcium 26mg; iron 3.2mg.
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