Creamy Pasta Primavera
2 cups walnut pieces
2 cups vegetable stock
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
⅓ cup packed fresh cilantro leaves
⅓ cup packed fresh parsley leaves
4 cloves garlic, minced
2 teaspoons sambal oelek chile paste or hot sauce
¼ teaspoon sea salt (optional)
Freshly ground black pepper
16 ounces dried rotini pasta
3 cups broccoli florets
2 cups red and/or yellow bell pepper strips
16 ounces fresh mushrooms, cut into bite-size pieces
1 cup halved cherry tomatoes
Combine the walnuts, stock, lemon juice, cilantro, parsley, garlic, chile paste, and salt (if using) in a food processor or blender and purée until smooth. Season with pepper.
Bring a large pot of water to a boil. Add the pasta, and cook for 5 minutes. Add the broccoli and bell peppers; cook for 4 to 5 minutes. Add the mushrooms; cook for 2 minutes more. Drain.
Transfer the pasta mixture to a large bowl. Add the sauce, and toss to coat. Add the tomatoes; toss gently to combine. Serve warm, at room temperature, or chilled.