"Super easy and deliciously tangy lemon pasta topped with charred baby asparagus."
Creamy Lemon Asparagus Pasta
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- Whole wheat spaghetti
- 1/2 cup Cashews
- 13 1/2 ounces Coconut milk
- 2 tablespoons Nutritional yeast
- Juice of half a lemon
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Garlic flakes
- 1/2 teaspoon Salt
- Cracked back pepper
- Bunch of baby asparagus
- 2 tablespoons Olive oil
- Juice of half a lemon
- Salt to tase
- Cracked black pepper
- Almond flakes to garnish
Method
Step 1
For the sauce place the soaked cashews with the coconut milk, dijon mustard, lemon juice, garlic flakes, salt, and pepper in a blender and blend the sauce until smooth.
Step 2
Cook the spaghetti according to the packet instructions in boiling water with some olive oil and salt until al dente.
Step 3
Grill the asparagus in the oven or in a griddle pan with olive oil for 5-8 minutes, add the lemon juice, salt, and pepper five minutes or so before removing.
Step 4
Drain the pasta and add in the sauce, and let it thicken for a few minutes cooking it on low, once ready serve with the charred asparagus and almond flakes.