4Tablespoonsbutterdivided (use Vegan Butter if that's your deal)
2ozuncooked spaghettibroken into 1-inch pieces (make sure it is vegan-friendly)
1cupsuncooked jasmine riceor your favorite – adjust cooking time accordingly
3cupslight vegetable broth
Salt and pepper to taste
½lbfresh asparagustrimmed and cut into 1 – 2-inch pieces
½cupraw cashew halvesor more!
Juice and zest of ½ lemon
Melt 3 tablespoons vegan butter in a medium saucepan over medium-low heat. Increase heat to medium and stir in spaghetti pieces, cooking until coated with the melted butter and lightly browned.
Stir onion into the saucepan and cook about 2 minutes, until translucent. Stir in garlic and rice,* and saute for about 5 minutes. Pour in vegetable broth and bring the mixture to a boil. Cover, reduce heat and simmer for about 20 minutes, stirring a couple of times, until rice is tender and liquid has been absorbed. Check and add liquid as needed toward the end of cooking time.
While the rice mixture is cooking, melt remaining vegan butter in a medium skillet over medium heat. Add asparagus pieces and cashews and sauté until asparagus is tender. (Be careful not to overcook it!) Season with a little kosher salt to taste.
When rice mixture is done cooking, remove from heat and stir in asparagus and cashew halves. Sprinkle with lemon juice and zest. Serve warm.
In the example pictured, I used brown rice. It gives the dish a nice nutty flavor, but it does almost double the cooking time.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.