Creamy Asparagus & Lemon Pasta
1 bunch asparagus (12 ounces), trimmed and washed
Sea salt and black pepper
Juice of 1/2 lemon
3-4 large cloves garlic, minced (~2 Tbsp)
10 ounces gluten free pasta
2.5 cups unsweetened plain almond milk
3-4 Tbsp all brown rice flour
1-2 Tbsp nutritional yeast
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 and bake for 20-25 minutes.
Once finished cooking, remove from oven and roughly chop into thirds.
In the meantime, bring a pot of water to a boil and salt generously.
While the water’s heating, bring a large skillet to medium heat.
Once hot, add 3 Tbsp olive oil and garlic.
Whisk 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 pinch salt and pepper to taste 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.
Add nutritional yeast and another pinch of salt and pepper.
Whisk until creamy and smooth 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.
Divide between 2-3 serving plates and top with remaining asparagus.