Vegan Lemon Asparagus Pasta
Ingredients
- 8 oz fettuccine or other pasta , glutenfree pasta if needed
- 1 tsp olive oil
- 1 clove of garlic , finely chopped
- 1 lb asparagus , chopped into 2 inch pieces, remove tough bottom stem
- dash of salt and black pepper
Lemon Cream Sauce:
- 1 tsp olive oil
- 3-4 cloves of garlic , finely chopped
- 1/3 cup (53.33 g) chopped onion
- 2 oz sliced mushroom optional
- 7 oz firm tofu or silken tofu
- 1 cup (236.59 ml) non dairy milk such as almond or soy
- 2 tbsp lemon juice
- zest of half a lemon
- 1/4 tsp (0.25 tsp) onion powder
- 1/4 tsp (0.25 tsp) ground mustard
- 1-2 tbsp (1 tbsp) nutritional yeast
- 1/2 tsp (0.5 tsp) salt
- 1 tsp flour , use starch or rice flour to make glutenfree
- 2 tsp italian seasoning (I like 1 tsp basil, 1/2 tsp parsley, 1/3 tsp rosemary)
- zest of the other half of the lemon
- 3-4 (3 ) thin lemon slices
- pepper flakes ,black pepper, vegan parm for garnish
Instructions
- Cook the fettuccine according to instructions on the package, rinse in cold water and set aside. Heat oil in a skillet over medium heat. Add garlic and cook for half a minute.
- Add asparagus, pinch of salt and black pepper and mix. Cover to cook/steam for 3 mins or until bright green. Transfer to a bowl.