This is one of my favorite pasta recipes and it has been wonderful to create a cream sauce that we love! Enjoy! Inspiration from Chef Chloe.

Step 1

For pasta: Cook pasta according to directions on package. For the last 3 minutes of the pasta cooking, add the asparagus. Drain as usual when finished.

Step 2

Meanwhile, for sauce: Combine in blender until smooth: 1/2 drained beans (1 can), garlic, milk, lemon juice, olive oil, salt, and black pepper. Transfer to medium saucepan and heat over medium heat. Next, in the blender, place 1 cup water and 1/2 cup cashews together and blend until creamy. Add this cream to the saucepan, along with tomatoes, the other drained beans, red pepper flakes, and cayenne, and continue to heat until pasta is ready.

Step 3

Assembly: Once pasta and asparagus is drained and returned to pot, immediately add sauce mixture to it, stir, and serve.