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