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Creamy White Wine Lemon Alfredo Rotini with Roasted Asparagus and Grape Tomatoes Recipe

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This recipe for Creamy White Wine Lemon Alfredo Rotini with Roasted Asparagus and Grape Tomatoes is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb asparagus
1 lb grape tomatoes
2 tbsp olive oil
Creamy Alfredo Sauce
1/2 cup raw cashews
1 cup vegetable broth
2 tbsp lemon juice
1/4 cup nutritional yeast
1/4 cup dry white wine
1 medium yellow onion diced
4 cloves garlic minced
1/2 tsp salt
1/2 tsp pepper
Directions:
Directions:
Preheat oven to 425F

Wash asparagus and cut off ends. Wash grape tomatoes and cut in half. Place on baking pan and drizzle with olive oil, salt and pepper. Roast in pre-heated oven for about 20 minutes.

If you don't have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.

Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.

Then, in your food processor or blender, add vegetable broth, cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.

Serve over pasta.
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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