Plant-Based Creamy Spring Pasta Recipe

Ingredients

• 1 tablespoon olive oil
• 9 ounces regular or gluten-free pasta, such as tagliatelle or fettuccine
• 1 1/2 cups trimmed and chopped asparagus
• 1 1/2 cups fresh or frozen and defrosted green peas
• 4 garlic cloves, minced
• 2-3 fresh basil leaves, to serve
• 1/3 cup Laird Superfood Unsweetened Creamer
• 1/2 cup raw cashews
• 1 cup water, more if needed
• 1/4 cups nutritional yeast flakes
• 1 tbsp onion powder
• 1 tbsp freshly-squeezed lemon juice
• Sea salt, to taste
• Freshly ground black pepper, to taste