Prep time: 10 min.
Cook time: 25 min.
Yield: 4 servings

Ingredients:

• 1 lb. of pasta (any type you prefer, fusilli is pictured)

• 1 garlic bulb

• 1 large handful spinach

• 1 bundle asparagus

• 1 handful cherry tomatoes

• 1/2 cup white wine

• 1 cup plant-based milk of choice

• 1/2 cup plant-based parmesan (recipe below)

• 1/2 teaspoon black pepper

• 4 tablespoons arrowroot powder

• 3 tablespoons nutritional yeast

• Basil for garnish

Directions:

1. Start a large pot of lightly salted water boiling on the stove over high heat.  

2. Heat a large sauté pan over medium high heat.

3. Add white wine (any white wine you have on hand will work) and chopped garlic.  Stir occasionally until white wine reduces to half of its original volume. 

4. Whisk in arrowroot, macadamia milk, black pepper, nutritional yeast, and plant-based parmesan* until a creamy sauce consistency is reached.  Add milk slowly to avoid clumping. Add in more milk or water if needed.

5. Add pasta to boiling water and cook for directed time or until al dente. Drain when finished.

6. Cut off tough ends of the asparagus and discard.  Cut the asparagus into bite-sized pieces and add to sauce to cook until tender. 

7. Add spinach leaves to mixture and cook until wilted.  

8. Add salt and pepper, if desired.

9. Place pasta in a large bowl and pour sauce on top. Mix well and serve with torn or julienned basil leaves and plant-based parmesan sprinkled on top. 

*Plant-based parmesan: In a food processor add 1 cup raw cashews or brazil nuts, 1/4 cup nutritional yeast, 1/4 cup hemp seeds, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon fresh ground black pepper, and 1-2 garlic cloves. Process on low for 30 seconds and store in a container for use in this dish and many others.