This recipe is a delicious way to enjoy spring vegetables, whether you use fresh peas, asparagus, or spinach. We used frozen peas here, which makes this meal a no brainer all year long.  Plus, it's ready in less than 30 minutes! 

30 Minute Vegan Orzo Alfredo

Cashew Alfredo Sauce
(1) cup raw cashews
(2.5) cups water
2 tbsp Sifted Red Spring Wheat Flour or Sifted Red Fife Flour
(1/2) tsp garlic powder or granules
(1) tsp salt
(1) tsp dried basil
(1) tbsp olive oil

1 500g pack Orzo Pasta
2 cups fresh or frozen peas 
Parsley or basil to garnish
Optional fresh parmesan to garnish 

Combine all ingredients except for the dried basil in a blender and blend until smooth, letting the blender run a full minute or two to ensure the cashews are well blended. Alternatively, you can start with 1/2 the water and add the remainder after the first 30 seconds or so of blending.

Pour the blended mixture into a saucepan and bring to a slow boil, stirring with a whisk as you go. Once the sauce is bubbling and thick, add the basil and remove from the heat.

The Orzo + Peas
Cook a 500g package of Flourist Orzo for 10-11 minutes, until tender but cooked through. Prepare the sauce while the pasta boils. Steam 2 cups of frozen peas for 3-4 minutes. 

Once everything is ready, combine the sauce, cooked orzo, and cooked peas in a large pot and stir well. Add salt and pepper to taste and serve garnished with fresh parsley or basil, more black pepper and a drizzle of olive oil. Add freshly grated parmesan if desired. 

This recipe serves 4-6. Re-heat leftovers on the stovetop by adding to pot with a small amount of water to soften.