Well, if your mouth isn’t watering from the photo above alone, I applaud you my friend! But trust me, it will be by the end of this recipe, and you will be so ready to try this new recipe I’ve created in partnership with the one and only Kaslo Sourdough!
This nutrient rich, fermented sourdough pasta is the first of its kind – and I would bet good money that you are going to LOVE it, just as my family does. And the best part? It’s family owned and operated right here in B.C., where I live! If you know me, you know there’s nothing that makes me happier than shining a spotlight on local brands.
Speaking of shining a spotlight – what’s on the menu today? A rich, velvety, asparagus, leek, and lemon pasta, in a creamy cashew plant-based sauce! And where did this sauce come from you might ask? Well, Kaslo and I actually have another brand to share with you today, that we invited into this recipe: Spread’em Kitchen Co.! If you haven’t heard of Spread’em’s yet, you are in for a treat – they are a fully vegan company based in Richmond, B.C., that specializes in cashew cheeze spreads and dips!
So along with our Creamy Cheeze pasta, I’ve also whipped up a plant-based charcuterie board for these dips that you’ll get to see at the end of this post. I hope you enjoy both, and decide to give these awesome brands a whirl in your kitchen!
And on with the recipe!
Prep time: 15 mins
Cook time: 20 mins
Start to finish: 35 mins
- 3/4c. vegetable broth
- 1/2c. pasta water
- Juice of 1 lemon
- Olive or coconut oil (about 1tbsp)
- 1.5 heaping c. asparagus, cut into 1 inch pieces
- 2c. sliced mushrooms
- 1c. sliced leeks
- 1/4c. minced onion
- 2tbsp. fresh minced garlic
- Fresh parsley
- Vegan parmesan
- Lemon zest
- Salt & pepper
Start by putting your pot of pasta water on to boil. Next, in a large pan, lightly fry the mushrooms in oil on medium, about 5 minutes until browned and crispy.
Add the minced onion and sliced leeks, lower heat to medium-low, cook 3 more mins, gently stirring until onions are tender.
Add the asparagus, cover, and cook 3 more minutes on low, until asparagus is just al dente.
Remove all of the veggies from the pan, and set aside.
In the same pan, add the cream cheeze, veggie broth, garlic, and the juice of half a lemon, whisking over medium-low heat until smooth. If needed, whisk in 1/2c. to 1c. reserved pasta water until desired consistency.
Once the cheezy sauce is smooth, stir in the vegetables.
Cook your Kaslo Sourdough pasta noodles according to package instructions, about 7-8 minutes, until al dente.
Rinse with cold water, and strain well.
Combine all the ingredients back in the pan, mix well, and heat through.
Once the pasta is hot and bubbly, serve immediately with a generous sprinkle of vegan parm, fresh parsley, and lemon zest (grate the outside of a clean lemon over top your pasta!). Add salt and pepper if you like, though I opted out when I tasted the sauce – it’s stands alone impressively!
And bon appetit!
You will not believe the flavours of this pasta! Vegans and non-vegans alike will be racing for the last bite.
Serve your pasta with a vegan charcuterie spread like the one below, starring Spread’em’s party dips and flavoured cream cheeze’s!
Just take a look at the Meadow Cheeze Block – gorgeous, hey!?
Enjoy 20% off when you sign up for the newsletter, and give these game-changing products a try! They pair perfectly with Kaslo’s tender pasta noodles.
I hope you loved today’s recipe! I know this will be a mainstay in my household, and I think it will be in yours, too. Visit @kaslosourdough and @spreadem_kitchen on Instagram today, and give these awesome local companies a follow! And don’t forget to subscribe to the blog below – you won’t want to miss our Shrimp Scampi Spaghetti recipe this summer!