Creamy 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 (~2 tbsp)
- 10 ounces (~5 cups) bow tie pasta
- 2.5 cups unsweetened almond milk
- 3-4 tbsp flour
- 1-2 tbsp nutritional yeast
Preparation
Preheat oven to 400 degrees
Add asparagus to a baking sheet, 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 mins, then remove from oven and roughly chop into thirds
In the meantime, bring a pot of water to a boil and add salt
While the water’s heating, bring a large skillet to medium heat, then add 3 tbsp olive oil and garlic
Whisk and continue cooking for 1-2 mins 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
Tip: use a large flat spatula to smash down the bits of garlic and flour to properly incorporate
Add a healthy pinch 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, add sauce to a blender or use an immersion blender to blend
Add nutritional yeast and another pinch of salt and pepper
If it looks runny, add another tbsp of flour (or cornstarch)
Blend until creamy and smooth, using the “puree” or “liquify” setting if possible
Taste and adjust seasonings as needed, 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
Serve
Superfyyourself