Pasta with Asparagus  & Vegan Alfredo Sauce


Step 1. Sauté the asparagus until just tender. Add the chickpeas, garlic, and crushed red pepper and cook for 2 more minutes, stirring constantly. Add the pasta and cook for one minute more, tossing constantly. Transfer to a dish.

Step 2. Add the shallots and vegetable broth to the same skillet. Gently boil over medium-high heat for about 8 minutes, or until the shallots are tender, stirring occasionally.

Step 3. Add the garlic and cook for about 2 minutes more, or until all the broth is absorbed.

Step 4. Transfer the cooked shallots and onions, cashews, miso, lemon juice, and one-half cup broth. Blend until smooth, adding more broth as needed. Adjust lemon juice, salt, and pepper to taste.

Serve with the asparagus, pasta and chickpeas, or transfer to an airtight container and refrigerate for up to 4 days.

Full recipe