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Alright, don’t linger, let’s plan this vegan pasta | creamy asparagus & lemon menu with 13 materials which are surely easy to find, and we have to process them at the very least through 9 measures. You should expend a while on this, so the resulting food could be perfect.
Composition for Vegan Pasta | Creamy Asparagus & Lemon:
- Make ready 1 Bunch - Asparagus, Trimmed and Washed
- Take 1 for Lemon Sliced and the juice of ½ a lemon
- Require of Olive Oil
- Take 1 of Large Onion, Finely Diced
- Give 4 Cloves for Garlic, Minced
- Get 2 Tablespoons for Earth Balance Vegan Butter (Or use Olive Oil)
- Provide 4 Tablespoons - All-Purpose Flour
- Get 3 Cups - Unsweetened Almond Milk
- You need 10 Ounces - Bow Tie Pasta
- Get 2 Teaspoons - Italian Seasoning
- Need 1 Teaspoon for Garlic Powder
- Give 1/2 Teaspoon - Cayenne Pepper
- Prepare to Taste Salt and Pepper
Vegan Pasta | Creamy Asparagus & Lemon making:
- Preheat oven to 400 degrees
- Add asparagus to a baking sheet and drizzle with olive oil and season with salt and pepper. Top with thin slices of lemon and bake for 20 minutes.
- Bring a pot of salted water to a boil and add pasta. Cook according to pasta instructions.
- In a large skillet, melt the vegan butter in with a tablespoon of olive oil over medium high heat. Add onion and cook until translucent.
- Add the garlic and cook until fragrant. About 2 minutes.
- Add flour stirring constantly and cook for 2 minutes.
- Whisk in almond milk. Add Italian seasoning, garlic powder, cayenne, and another pinch of salt and pepper. Bring to a simmer and reduce heat to low. Simmer for about 10 minutes.
- Once asparagus is cooked, cut into thirds and add to the sauce along with the roasted lemon. *Hint: Don’t eat the lemon…this just adds flavor.
- Squeeze lemon juice over the sauce and stir. Drain pasta and add to the creamy sauce. Top with fresh basil and enjoy!
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