Vegan Pasta , Creamy Asparagus & Lemon Pasta
Learn how to make an easy vegan pasta that is rich, creamy, and guilt free! This vegan pasta has garlic, lemon, roasted asparagus and a rich creamy texture that nobody can resist. It's my version of a vegetarian alfredo sauce! It's so good you don't even need cheese. Even non vegan peeps will love this one. My husband is quite picky and doesn't like vegan recipes at ALL. But this creamy vegan pasta is sooo good, he goes in for seconds AND THIRDS. It reminds me of an alfredo sauce, which is crazy because it has absolutely NO DAIRY! If you're only concerned about dairy, and are fine with meat, by all means add chicken! I like to cook chicken breasts in the same pan before I make the sauce. That way all the chicken drippings add to the already amazing flavor of the sauce. Then I dice it up and add it to the end result. Honestly, it's delicious both ways. I was inspired to make this when I saw a creamy vegan garlic pasta on pinterest. There was a few renditions, but one in particular had lemon & asparagus and once I tried it, I became addicted! I'm sure you will too!

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| Ingredients |

1 Bunch Asparagus, Trimmed and Washed
1 Lemon Sliced and the juice of ½ a lemon
Olive Oil
1 Large Onion, Finely Diced
4 Cloves Garlic, Minced
2 Tablespoons Earth Balance Vegan Butter (Or use Olive Oil)
4 Tablespoons All-Purpose Flour
3 Cups Unsweetened Almond Milk
10 Ounces Bow Tie Pasta
2 Teaspoons Italian Seasoning
1 Teaspoon Garlic Powder
½ Teaspoon Cayenne Pepper
Salt and Pepper to Taste

| 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!