A few smart swaps transform your favorite creamy spring pasta into a vegan-friendly masterpiece.
Umami-rich nutrional yeast shoulders the duties of Parmesan, while buttery macadamia nut milk stands in for heavy cream. Check the label closely when shopping to ensure the macadamia nut milk is unsweetened.3 tablespoons minced garlic, divided5 tablespoons nutritional yeast, divided1 1/2 cups thinly diagonally sliced multicolored baby carrots12 ounces uncooked gemelli pastaHeat a small skillet over medium. Add 2 tablespoons oil; swirl to coat.
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, stirring often, until panko is crispy and toasted, about 2 minutes.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.
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