Creamy Lemon Asparagus Pasta

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"Super easy and deliciously tangy lemon pasta topped with charred baby asparagus."
-- @lifeinthesouth.co
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  • 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.

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