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Alright, don’t linger, let’s approach this vegan pasta | creamy asparagus & lemon menu with 13 elements which are surely easy to receive, and we have to process them at the very least through 9 methods. You should commit a while on this, so the resulting food could be perfect.
Composition Vegan Pasta | Creamy Asparagus & Lemon:
- Give 1 Bunch of Asparagus, Trimmed and Washed
- Make ready 1 Lemon Sliced and the juice of ½ a lemon
- Prepare - Olive Oil
- Make ready 1 for Large Onion, Finely Diced
- You need 4 Cloves Garlic, Minced
- Make ready 2 Tablespoons Earth Balance Vegan Butter (Or use Olive Oil)
- You need 4 Tablespoons of All-Purpose Flour
- Prepare 3 Cups Unsweetened Almond Milk
- Provide 10 Ounces for Bow Tie Pasta
- Make ready 2 Teaspoons Italian Seasoning
- Get 1 Teaspoon for Garlic Powder
- Need 1/2 Teaspoon - Cayenne Pepper
- Prepare to Taste - Salt and Pepper
Vegan Pasta | Creamy Asparagus & Lemon steps:
- 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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