Lemon Asparagus Pasta
Ingredients:
1 bunch asparagus, trimmed and washed
Sea salt and black pepper
2 lemons
Olive oil
3-4 large cloves garlic, minced
One box pasta
2.5 cups unsweetened plain soy milk
3-4 Tbsp all purpose flour
1-2 Tbsp nutritional yeast
Directions:
Preheat oven to 400 degrees. Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper. Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.
Boil pasta in generously salted water, and heat 3 Tbsp olive oil and garlic in a large skillet. Stir 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 a healthy pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
Add nutritional yeast and another pinch of salt and pepper. If it looks runny, add another Tablespoon of flour (or cornstarch). 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.