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Creamy Pasta Primavera

Creamy Pasta Primavera with Roasted Veggies

You will need:

1 serving Pasta of choice (I use chickpea shells)
1 tbsp reserved pasta water
2 tbsp cashew cheese sauce (Recipe on blog)
2 handfuls veggies of choice ( I use broccoli, brussels, tomatoes, asparagus)
1 small onion
3 cloves garlic
1 tbsp olive oil
salt and pepper to taste
1 tsp red pepper flakes
1 tsp Italian seasoning
1 tbsp fresh parsley
Fresh lemon juice

To make:

-Preheat oven to 350 F and boil water in a pot about the stove.
-Line a baking sheet with parchment paper, chop veggies-onion-garlic and place over parchment paper; top with olive oil and salt and pepper to taste, massage over veggies and cook for 15 minutes.
-Add pasta to water and cook accordingly reserving 1 tbsp pasta water.
-When pasta is done, add cashew cheese sauce, pasta water, red pepper flakes, italian seasoning.
-Add roasted veggies along with parsley.
-Toss pasta to marry flavors.
-Squeeze fresh lemon juice.


 Make this cheesy recipe & store it in your fridge for 5-7 days!

 You will need to add the following into your food processor or high speed blender…

[1 cup of  cashews soaked for at least one hour and drained + 1 tbsp  Dijon mustard + 1 tbsp  apple cider vinegar + 1/4 cup filtered water + 1/4 cup  nutritional yeast + 2 large cloves garlic + 2 tbsp fresh squeeze lemon + pink Himalayan salts & pepper to taste]

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