Lemon Asparagus Pasta

by Minimalist Baker
Lemon Asparagus Pasta


·1 bunch asparagus (12 ounces), trimmed and washed
·Pinch of sea salt and pepper, to taste
·2 lemons, thinly sliced
·3 and 1/2 tablespoons extra virgin olive oil
·2 tablespoons minced garlic
·10 ounces bow tie pasta, cooked according to package instructions
·2 and 1/2 cups unsweetened plain almond milk
·3-4 tablespoons all-purpose flour
·1-2 tablespoons nutritional yeast (optional)


Preheat oven to 400°F. Add asparagus to a baking sheet and toss with ½ tablespoon olive oil and salt/pepper. Top with several thin slices of lemon and bake for 20-25 minutes. Meanwhile, bring a pot of salted water to a boil. Then, remove asparagus from oven and chop into thirds. Heat a large skillet over medium heat. Once hot, add 3 tablespoons olive oil and garlic. Whisk and continue cooking for 1-2 minutes, or until garlic starts to brown. Add flour and whisk for 30 seconds, then slowly whisk in almond milk. Add a healthy pinch salt and pepper and whisk. Lower heat and continue cooking to thicken, stirring occasionally. Add nutritional yeast and use an immersion blender or blend sauce in a blender until smooth and creamy. If runny, add another tablespoon of flour. Taste and adjust seasonings, then return to pan and continue cooking over medium-low heat until desired thickness is reached. Then, 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. Divide onto plates and top with remaining asparagus. Serve with lemon and parmesan cheese. Enjoy!

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