Name: Creamy Vegan Lemon Asparagus Pasta
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 bunch asparagus (trimmed and washed); 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 medium lemons (1.5 sliced thinly, 0.5 for juice); 3 tbsp olive oil; 3 large cloves garlic (minced); 3 tbsp all purpose flour; 2.5 cups almond milk (unsweetened plain); 0.5 tsp sea salt (or to taste); 0.5 tsp black pepper (or to taste); 1 tbsp nutritional yeast (optional, for a subtle cheesy flavor); 0.5 null lemon juice (from 0.5 medium lemon); 10 oz pasta (bow tie, or gluten-free alternative); 0.5 tsp salt (for boiling water); 3 cups water (for boiling pasta); null null lemon wedges; null null vegan parmesan cheese

Instructions

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1

Preheat oven to 400 degrees F (204 C). On a baking sheet, toss asparagus (1 bunch) with olive oil (0.5 tbsp), sea salt (0.25 tsp), and black pepper (0.25 tsp). Top with slices from lemons (1.5 medium) and bake for 20-25 minutes. Once roasted, roughly chop the asparagus into thirds. Set aside.
2

Bring a large pot of water (3 cups) to a boil and salt generously with salt (0.5 tsp).
3

While the water heats, warm a large skillet over medium heat. Add olive oil (3 tbsp) and cloves garlic (3 large) (minced). Whisk and cook for 1-2 minutes until the garlic just starts to brown.
4

Add all purpose flour (3 tbsp) and whisk for 30 seconds. Gradually whisk in almond milk (2.5 cups), 0.5 cup at a time. Use a flat spatula to incorporate any bits of garlic and flour. Season with a generous pinch of [sea salt] and [black pepper]. Reduce heat slightly and simmer to thicken, stirring occasionally.
5

Add pasta (10 oz) to the boiling water and cook according to package directions. Drain and set aside.
6

For an extra creamy sauce, transfer the sauce to a blender or use an immersion blender. Add nutritional yeast (1 tbsp) and additional [sea salt] and [black pepper] to taste. If the sauce is too thin, add remaining [all purpose flour] (or cornstarch) and blend until creamy and smooth. Return the sauce to the pan and continue cooking over medium-low heat for 5-7 minutes to thicken.
7

Once the sauce reaches your desired thickness, stir in the juice (0.5 lemon).
8

Add 3/4 of the chopped asparagus and the cooked pasta to the sauce, tossing to coat evenly.
9

Divide the pasta among 3 serving plates. Top with the remaining chopped asparagus, a few [lemon wedges], and a sprinkle of [vegan parmesan cheese].
10

Store any leftovers in the refrigerator for up to a few days.