Creamy vegan lemon asparagus pasta

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When you make your pasta sauce, I believe you are an adult. Oh, and pay your bills. It’s important.

It was one of my best kitchen decisions. I can’t recall exactly what happened, but I remember it well. In college, I lived on jarred sauces and vending machine food. I was delighted to discover how simple it is to make them from scratch.

This pasta is inspired by my favorite roasted vegetable: asparagus!

I love asparagus. It is delicious, roasted, and even better raw. It’s also good for you. These tiny guys are full of vitamin C, folate, and K and are anti-inflammatory foods. Don’t forget about the fiber, either! Eat your greens at every meal, people!

It is easy to make this pasta, as it only requires nine ingredients and 30 minutes.

The sauce, which is adapted to my Vegan Garlic Pasta, can be made gluten-free and has a fresh lemon flavor added for an extra kick. This dish is a perfect combination of flavors. The roasted asparagus and lemon are a great match.

What is so beautiful about this pasta? The leftovers are the best. Make extra so you can pack lunches for the week. You’re probably like me and find that leftover pasta makes a great mid-day snack when you don’t feel like cooking.

Ingredients

  • Asparagus (trimmed, washed, and weighed as per the original recipe)
  • Black pepper + sea salt – 1 pinch
  • Two medium lemons, sliced thinly
  • 3 1/2 tbsp of olive oil ( divided).
  • Garlic, minced: 3-4 large cloves
  • 10 ounces of bow tie pasta (5 cups as written in the original recipe // see notes for GF*)
  • 1 1/2 cups plain unsweetened almond milk*
  • If GF*, use another thickener instead of the all-purpose flour.
  • Use 1-2 Tbsp nutrition yeast for a subtle cheese flavor.

Instructions

  • Preheat oven to 400 degrees F. Add asparagus to a sheet of baking paper and sprinkle with 1/2 Tbsp oil, a pinch of salt, and pepper. Add several thin lemon slices and bake for 20-25 minutes. Remove the finished product from the oven and chop it roughly into thirds.
  • Meanwhile, bring water to a boil and sprinkle generously with salt.
  • As the water is heating up, heat a large skillet on medium. Add 3 Tbsp of olive oil and the garlic once it is hot (amount according to original recipe // adjust quantity if changing batch size). Continue cooking, whisking constantly for about 1-2 minutes until the garlic starts to brown.
  • Add 3 tbsp of flour (amount written in the original recipe // adjust for batch size). Whisk. After 30 seconds of cooking, whisk in 1/2 cup almond milk at a time. TIP: Use the flat side of a large spatula to smash garlic and flour together. Add a pinch of salt and pepper, and whisk. Reduce heat slightly and continue to cook until thickened, stirring every so often.
  • Then add the pasta and cook as per package instructions. Drain and set aside.
  • Pour a creamy sauce extra, and blend the sauce in a blender. Add nutritional yeast and another pinch each of salt and black pepper. Add remaining flour or cornstarch if it appears too runny. Blend until smooth and creamy, if possible, using the “puree or “liquify” setting. Add back to the pan, taste, and adjust seasonings if necessary. Continue cooking on medium or medium-low to thicken.
  • Add the juice from half a lemon to your sauce once it reaches the desired thickness. Stir.
  • Toss the pasta and 3/4 of the asparagus in the sauce.
  • Divide the asparagus between 2-3 plates and serve. Serve with a wedge of lemon and vegan Parmesan cheese.
  • Keep leftovers in your refrigerator for a few more days.

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