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Vegan Pasta
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Ingredients - Vegan Pasta | Creamy Asparagus & Lemon:
- Need 1 Bunch Asparagus, Trimmed and Washed
- Make ready 1 of Lemon Sliced and the juice of ½ a lemon
- Prepare of Olive Oil
- Provide 1 Large Onion, Finely Diced
- Make ready 4 Cloves for Garlic, Minced
- You need 2 Tablespoons of Earth Balance Vegan Butter (Or use Olive Oil)
- Get 4 Tablespoons All-Purpose Flour
- Get 3 Cups for Unsweetened Almond Milk
- You need 10 Ounces of Bow Tie Pasta
- Make ready 2 Teaspoons of Italian Seasoning
- Make ready 1 Teaspoon of Garlic Powder
- Need 1/2 Teaspoon Cayenne Pepper
- You need to Taste of Salt and Pepper
Vegan Pasta | Creamy Asparagus & Lemon start cooking:
- 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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