creamy pasta primavera with kelp noodles

it's spring thyme! (see what i did there?) today is cold and rainy, but one beautiful sunny day in early april i was so inspired by the new season and its veggies that i created this creamy pasta primavera, or "spring pasta" as it translates.

when i made this meal i remembered to jot down the recipe for the sauce, but forgot to measure and note how much of each vegetable. whoops. guessing i used a head or two of broccoli, five or six mushrooms, half a cup peas, a few carrots and some sprigs of thyme. the thought that tender raw asparagus would have been perfect in this bright creamy sauce keeps nudging me. next time!

pasta primavera sauce (serves two)

1/2 cup soaked cashews
1/4 large avocado
1/4 small red bell pepper
juice from one lemon
1/4 tsp miso
1 garlic clove
cayenne pepper, black pepper and salt, to taste
nutritional yeast or go veggie parmesan cheese alternative (to taste and optional)

blend all ingredients in a high speed blender. toss with a package of kelp noodles and vegetables. serve at room temperature. this sauce would also go well with zucchini pasta, and a mix of kelp noodles and "zasta" or "zoodles" with basil and tomato would be great for summer!

have you tried kelp noodles? how do you like to prepare them?