Main Courses


1 bunch asparagus (trimmed and washed)
Sea salt
Black pepper
2 medium lemons (sliced thinly)
3 1/2 tbsp olive oil (divided)
3-4 large cloves garlic (minced)
10 ounces favorite pasta (regular or gluten free)
2 1/2 cups unsweetened plain almond milk
3-4 tbsp all-purpose flour (for gluten free, use cornstarch
1-2 tbsp nutritional yeast

Preheat oven to 400° F. Toss asparagus on a baking sheet with 1/2 tbsp olive oil and a 1/4 tsp each of salt and pepper. Top with several thin slices of lemon and bake for 20-25 minutes until tender. Remove from oven and roughly chop into thirds. While asparagus is cooking, bring a pot of water to a boil and salt generously. Meanwhile heat a large skillet to medium. Add 3 tbsp olive oil and garlic to the skillet. Stir and cook for 1-2 minutes or until garlic is just starting to brown. Add 3 tbsp flour (or cornstarch) to the garlic mixture and whisk for 30 seconds, then add in almond milk 1/2 cup at a time continuing to whisk. Add 1/4 tsp each of 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. Add sauce to a blender or use an immersion blender. Add nutritional yeast and another pinch of salt and pepper. If sauce is too watery, add more flour (or cornstarch). Blend until creamy and smooth, using the “puree” or “liquify” setting. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium heat to thicken. Once sauce has reached desired thickness, add the juice of half a lemon and stir well. Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss. Serve pasta topped with the remaining asparagus.