Creamy Vegan Dill Pasta with Peas & Asparagus
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy vegan pasta with a rich cashew-based sauce, peas, and asparagus accented with fresh dill. Despite being dairy-free, this comforting pasta is luxurious and flavorful, offering an easy weeknight dinner for plant-based eaters.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces dried farfalle pasta, (or pasta shape of choice)
- 1 cup raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)
- 1 cup vegetable broth
- 1/2 cup unflavored and unsweetened vegan yogurt
- 2 tablespoons lemon juice
- 1 1/2 teaspoons salt, (plus more to taste)
- 1/2 cup chopped fresh dill
- 2 tablespoons olive oil
- 1/2 pound fresh asparagus spears,
- 3 garlic cloves, (minced)
- 1 cup frozen peas, (thawed)
- Black pepper, (to taste)
At a glance
PER SERVING · TIME 262M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 7m
- Sodium
- 1077mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 580mg
- Calcium
- 60mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1077MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.