Vegan Lemon Asparagus Pasta
Ingredients
The pasta
The sauce
-
1
bunch
asparagus
-
2
medium
lemons
-
3½
Tbsp
olive oil
-
3-4
large cloves
garlic
-
2½
cups
unsweetened plain almond milk
-
3-4
Tbsp
all-purpose flour
-
1-2
Tbsp
nutritional yeast
-
1
pinch
sea salt
-
1
pinch
black pepper
Instructions
- Preheat the oven to 400°F (204°C).
- Toss asparagus with ½ Tbsp olive oil, salt, and pepper, and place on a baking sheet with thin lemon slices on top. Bake for 20-25 minutes.
- While the asparagus is baking, bring a pot of salted water to a boil.
- In a skillet, heat 3 Tbsp olive oil over medium heat and add minced garlic, cooking until just starting to brown.
- Whisk in 3 Tbsp flour and cook for 30 seconds, then gradually add almond milk, whisking to combine.
- Lower the heat and cook until the sauce thickens, stirring occasionally.
- Cook the pasta according to package instructions, then drain.
- For a creamier sauce, blend the sauce until smooth, then return to the pan and adjust seasonings.
- Add the juice of half a lemon, chopped asparagus, and cooked pasta to the sauce, tossing to coat.
- Serve with remaining asparagus and lemon wedges.
Nutrition Facts (estimated)
Servings
3
Calories
458
Total fat
14g
Total carbohydrates
67g
Total protein
16g
Sodium
180mg
Cholesterol
0mg
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