Creamy Vegan Lemon Asparagus Pasta
Ingredients:
- 1 bunch asparagus, trimmed and washed (approx. 12 ounces)
- 1 pinch each of sea salt and black pepper
- 2 medium lemons, sliced thinly
- 3 1/2 TBSP olive oil, divided
- 3-4 large cloves garlic, minced
- 10 ounces bow tie pasta
- 2 1/2 cups unsweetened plain almond milk
- 3-4 TBSP all-purpose flour
- 1-2 TBSP nutritional yeast, optional (provides a subtle cheesy flavor)
Directions:
- Preheat oven to 400 degrees F. Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch of salt and pepper. Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from the oven and roughly chop asparagus into thirds.
- In the meantime, bring a pot of water to a boil and salt generously.
- While the water’s heating, bring a large skillet to medium heat. Once hot, add 3 TBSP olive oil and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
- Add 3 TBSP flour and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. Add another pinch of salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
- Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
- For extra creamy sauce, use an immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If the sauce looks a little runny, add a little more flour. Blend until creamy and smooth, then add back to pan and continue cooking over medium to medium-low heat to thicken.
- Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
- Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
- Divide between 2-3 servings and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese (optional).
- Store leftovers in the refrigerator for up to a few days.
