Creamy Cashew Pasta

I used to love fettucini alfredo. Love it. I think my prom date even made some for me before the prom, because I used to eat it like it was going out of style.

Since finding out that most of my health problems were caused by what I was eating, I could no longer indulge in the sweetness that is Fettucini Alfredo. This, however, does not mean that I can't have a similar, delicious foodstuff! BEHOLD!

Cashew Cream and White Wine Pasta
Ingredients:
1 Serving of pasta of your choice, cooked (I used rice vermicelli) 
5 stalks of asparagus, chopped into pieces, very ends discarded
a handful of sliced mushrooms
1 tsp olive oil

Sauce
1/2 cup raw cashews, soaked overnight
1/2 tbsp minced garlic
1 tbsp tamari
1 tsp lemon juice
2 tsp onion powder
1/3 cup nutritional yeast
1/2 cup white wine
Salt, Pepper, Basil
1/2-2 tsp cornstarch, depending on how thick you want it.
Water

Directions:
In a blender, blend together all of the sauce ingredients, adding a bit of water at a time, until it is smooth, thick, and creamy (the texture of heavy cream). Taste, and feel free to adjust the various ingredients to your liking.
Heat the olive oil in a saute pan or wok, and add the mushrooms, sauteing for a few minutes until browned. Add in the asperagus, and cook for about a minute, until they start to get bright and green.
Very quickly add in the sauce, mixing together with the veggies. Stir constantly (or it will stick to the pan and burn) until the sauce is bubbly and thickened.
Toss the sauce with the pasta, and serve, enjoying the tastesplosion of happiness!

Afternoon Asparagus Pasta

I love pasta. I love easy. I love delicious. So without Further Ado:

Mushroom Asparagus Spaghetti 
Ingredients
Enough Spaghetti to fill you up :) (I used Quinoa Pasta meself)
A few stalks of asparagus, chopped into pieces

a handful of mushrooms, chopped into pieces
1 tbsp minced garlic
1 tbsp olive oil
Basil, Salt, and Pepper (To taste)
A splash of white wine (no need to get good quality, I used a bottle I found on top of my fridge that was half empty.)

Directions
Cook the pasta. In the last minute, toss in the asparagus to cook it up. Drain in a colander.
Heat the oil in a skillet. Add the garlic and mushrooms, and cook until the mushrooms are browned.
Add in the pasta and asparagus, and begin to toss. Add the wine to deglaze, and sprinkle with the spices. Toss around to coat everything.
Then Eat. It's delicious. And That easy!