Pasta with creamy lemon sauce and asparagus
Rice spaghetti with lemon sauce and asparagus. 💚🍋💚
Basically, this is what happens when you want pasta. You want something lemony. And you just bought a gorgeous bunch of local fresh asparagus.
I mean... YUM!!! 🍋
And without further ado, here’s how it’s done:
Take one bunch asparagus and toss with olive oil, Himalayan salt and cracked white pepper. Place some lemon slices on the stalks and place in the oven on a foil sheet at about 180C (350f) until the asparagus is soft and browned.
For the sauce:
1/2 lemon for juicing
1 Tbsp olive oil
3-4 large cloves garlic, minced
2 1/2 cups unsweetened plant based milk (I used 1/2 almond 1/2 rice)
2 tbsp cornstarch
1/4 cup nutritional yeast
Sauté the garlic in the heated olive oil. Stir in the cornstarch and toast for 30 seconds. Slowly stir in the milk/milks. Add the nutritional yeast and stir over low heat. When a thick sauce forms, transfer to a blender or vitamix and blend. Squeeze in the lemon juice (as much or as little as you like!) and add Himalayan salt and pepper until desired taste is reached.
I used brown rice spaghetti (about 10 oz) but use pasta of choice and cook according to package instructions.
Once the pasta is cooked, stir in the sauce and add the cooked asparagus stalks.
Serve and enjoy!
See? Gluten Free Vegan food can be really effin good! ⭐️😉