Spring vegetable penne with lemon "cream" sauce
Easy light dinner for two.
Ingredients
- 4 ounces brown rice pasta penne
- 1 tbsp olive oil (extra virgin)
- 3/4 cup onions (130 g) sweet or Vidalia, chopped
- 4 ounces mushrooms pre-sliced
- 1 clove garlic finely minced
- 1/2 cup vegetable stock (low-sodium)
- 1/4 cup cashews raw (28 g)
- 1/4 cup water (filtered or spring)
- 1 tbsp nutritional yeast (3 g)
- 1 tbsp lemon juice (fresh)
- 1 pound asparagus spears diagonally cut into 1
- 3/4 cup peas frozen (130 g)
- 1 tsp thyme (fresh) strip leaves off stems
- 1/2 tsp lemons zested or grated
- 1/2 tsp sea salt kosher salt
- 1/2 tsp black pepper
Instructions
- Heat a large pot of water to boiling, add a little sea salt, and cook pasta until al dente. Drain.
- Heat olive oil in a large saut� pan over medium heat until shimmering. Add the onions and saut� for five minutes until translucent.
- Add mushrooms and garlic and cook until mushrooms begin to brown.
- In a blender, blend stock, cashews, water, nutritional yeast, and lemon juice until smooth.
- Once mushrooms have released most of their liquid, add asparagus and peas and cook until asparagus spears are golden brown.
- Add pasta and sauce to the saut� pan, stirring well until everything is hot and bubbling.
- Add thyme, lemon zest, and pepper, then a little sea salt to taste if needed. Serve hot.
Notes
Per serving:
- 494 calories
- 15 g fat
- 2 g saturated fat
- 9 g monounsaturated fat
- 3 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 638 mg sodium (76 mg sodium with salt omitted)
- 1120 mg potassium
- 77 g carbohydrate
- 13 g fiber
- 12 g sugars
- 19 g protein
- 13 Weight Watchers Points Plus