Food & Wine USA - (05)May 2020

68 MAY 2020

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FOR THE RECORD, I’M NOT A VEGAN. But I do enjoy plant-based eating, so I

challenged myself to come up with a fast, creamy, cheesy version of pasta

primavera—just without any cream or cheese.

It starts with the sauce. Many vegan cream sauces rely on cashews for their

texture and richness, but they require an overnight soak. Enter pine nuts.

They’re already quite soft and oily, so they blend right up to a silky-smooth

consistency. I combine them with savory sautéed onion and garlic, along with

unsweetened macadamia milk for supreme creaminess.

For a welcome textural contrast, a shower of crunchy, garlicky breadcrumbs

seasoned with nutritional yeast gives another layer of Parmesan-like saltiness.

This recipe is delicious on its own merit, not just “good—for a vegan dish.”

You’ll find no compromises in flavor, texture, or satisfaction, just a great bowl

of pasta. —ANN TAYLOR PITTMAN

Hold the Cheese, Please! Ann Taylor

Pittman’s smart subs transform creamy

pasta into a vegan-friendly masterpiece.

PASTA PERFECT

Pasta Primavera with

Creamy Pine Nut Sauce

TOTAL 45 MIN; SERVES 4

In this vegan pasta, umami-rich nutritional

yeast shoulders the duties of Parmesan,

while buttery macadamia milk stands in

for heavy cream. Check the label closely

when shopping to ensure the macadamia

milk is unsweetened.

1 / 4 cup olive oil, divided

1 cup finely chopped onion

3 Tbsp. minced garlic, divided

1 cup unsweetened macadamia milk

or cashew milk

2 /^3 cup raw pine nuts

5 Tbsp. nutritional yeast, divided

2 tsp. kosher salt, divided

1 /^2 tsp. black pepper

1 / 2 cup panko

11 / 2 cups thinly diagonally sliced

multicolored baby carrots

2 cups 2-inch-long asparagus pieces

1 cup frozen green peas, thawed

12 oz. uncooked gemelli pasta

1 Tbsp. chopped fresh tarragon

1. Heat a small skillet over medium. Add 2
   tablespoons oil; swirl to coat. Add onion
   and 2 tablespoons garlic; cook, stirring
   often, until lightly browned, about 10 min-
   utes. Transfer onion mixture to a blender;
   add macadamia milk, pine nuts, 3 table-
   spoons nutritional yeast, 1 teaspoon salt,
   and pepper. Process on high speed until
   smooth, about 1 minute. Set aside.


2. Heat skillet over medium-high. Add
   remaining 2 tablespoons oil; swirl to coat.
   Add remaining 1 tablespoon garlic; cook
   until fragrant, about 30 seconds. Stir in
   panko,^1 / 4 teaspoon salt, and remaining 2
   tablespoons nutritional yeast. Cook, stir-
   ring often, until panko is crispy and
   toasted, about 2 minutes.


3. Bring a large pot of salted water to a
   boil. Add carrots; cook 2 minutes. Add
   asparagus; cook 1 minute. Using a slotted
   spoon, remove vegetables to an ice bath.
   Let cool; drain. Stir in green peas.


4. Add pasta to boiling water; cook until al
   dente, about 12 minutes. Reserve^1 / 2 cup
   cooking liquid. Drain pasta, and return to
   pot. Stir in vegetables, tarragon, sauce,
   pasta cooking liquid, and remaining ¾
   teaspoon salt. Cook over medium until
   heated through, 1 to 2 minutes. Spoon
   pasta into shallow bowls, and top with
   panko. Serve immediately.

WINE Fresh, flinty Italian Verdicchio: 2018

Bucci Verdicchio dei Castelli di Jesi

Classico Superiore

photography by JENNIFER CAUSEY

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FW_0520_Handbook.indd 68 FINAL 3/17/20 3:49 PM