Bright green seasonal vegetables work so nicely in a cheesy-creamy sauce with pasta.

Creamy green vegetable pasta (tipped a bit sloppily into the bowl, but that’s because I was in a hurry to gobble it up).

I love Creamy Mushroom Alfredo, but when I didn’t have mushrooms recently, instead I used a bunch of market-fresh green vegetables instead and it was worth the experiment.

• 2 tbsp olive oil (not extra virgin, just ordinary)
• half a leek, sliced thinly
• two leaves of kale, sliced about half an inch thick
• 4 brussels sprouts, quartered
• half a head of broccoli, chopped into bite-sized florets
• 4 baby zucchini, sliced diagonally
• a bunch (handful) of baby green asparagus
• half a cup of frozen or fresh baby peas
• dried pasta for two serves (I use 150g kkhorosan penne, for one big serve for Scott and one small serve for me)
• half a cup of dry white wine (optional)
• one batch of cashew alfredo sauce

An assortment of green vegetables, chopped and ready to go.

Ground cashews, nutritional yeast (‘nooch’) and miso paste, ready for a batch of cashew alfredo sauce.

Get the pasta on to boil.

Stir fry the vegetables in the olive oil, adding them in stages based on their cooking time.

Gently fry the kale and leek in non-virgin olive oil.

The brussels sprouts and broccoli are added, and stir-fried for a while longer, followed by the baby zucchini and asparagus and baby peas.

While the vegetables are cooking, blend up the cashew alfredo sauce and have it ready.

At this point, you have the option to add in some dry white wine to reduce with the vegetables. I’d used about half a cup.

When the pasta is cooked, drain it and reserve some of the cooking liquid, and along with the cashew alfredo sauce, add it to the vegetables and stir until the sauce thickens. If the sauce is too thick, add some of the pasta cooking liquid.

Cooked khorosan pasta and cashew cream sauce are added to the vegetables.