Lemon Asparagus Pasta

by Minimalist Baker
Lemon Asparagus Pasta

Ingredients

Ingredients:
·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)

Directions

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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