Penne With Asparagus and Cashews

 Penne with asparagus and cashews

Here is a lovely vegan pasta dish.

  • 1.5 lb asparagus, trimmed and cut into 1-inch pieces
  • 1.5 lb penne or rotini pasta
  • ½ cup olive oil
  • 2 cups green onions
  • 3-4 cloves garlic
  • 12 tbsp white or red wine vinegar
  • 4 tbsp tamari or soy sauce
  • 6 oz baby spinach
  • 1 cup unsalted cashews
  • 1 tsp pepper, salt to taste

Steam asparagus until just tender, and transfer to a small bowl.  Cook pasta al dente, and transfer to a large bowl, tossing with 1 tbsp of olive oil.  Blend the remaining oil, green onions, vinegar, garlic, 1/2 cup of the cashews, and tamari/soy sauce with a hand blender until smooth.  Add asparagus, remaining cashews and spinach to pasta, and mix in the dressing.  Add pepper, and salt to taste.  This dish is best served right away.