CREAMY VEGAN LEMON ASPARAGUS PASTA by Meredith F - Musely
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

CREAMY VEGAN LEMON ASPARAGUS PASTA

posted in Food & Drink
03/09/2015
  • 1 bunch asparagus (12 ounces), 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 (see notes if GF*)
    2.5 cups unsweetened plain almond milk
    3-4 Tbsp all purpose flour (sub another thickener if GF*)
    1-2 Tbsp nutritional yeast (for a subtle cheesy flavor | optional)

  • 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. Top with several thin slices of lemon 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. 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 Tablespoon 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.
    Divide between 2-3 serving plates and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese.
    Store leftovers in the refrigerator for up to a few days.

Comments

0
See all comments

Related Tips

59K Followers
Email:
See other sign in/up options
Set up my password later
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
Login
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back