Last night my dinner was green and red️
Yes, feeling Italy
Green crunchy veggie pasta with lemon butter sauce and Cream of tomato Pasta
1 in a large pot, boil water, add salt, cook pasta, save 1 cup pasta water and set aside
2 meanwhile, sauté asparagus, broccoli, and spinach with vegan butter, sprinkle sea salt and black pepper, and set aside
3 drain pasta water return the pasta to the hot pot, add vegan butter, fresh lemon juice, black pepper, fresh Italian parsley, oregano, basil, sea salt, and pasta water, add sautéed veggies
4 toss over low heat, sprinkle vegan Parmesan cheese ️
Cream of tomato
1 blend row cashew(soaked and rinsed)and plant milk until smooth
2 add a tin of whole tomato and blend together until smooth
3 in a medium sauce pan, transfer everything, and cook with medium to low heat, add salt, pepper, maple syrup, and pinch cayenne, add more plant milk, if it’s too thick
Buon appetito