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Luscious Lemon Asparagus Fusilli Pasta

Name: Luscious Lemon Asparagus Fusilli Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 tablespoons gluten-free all purpose flour; 3 1/2 tablespoons olive oil; 1/2 teaspoon black pepper; 2 tablespoons nutritional yeast; 1 bunch of asparagus (12 ounces), washed and ends trimmed; 1 teaspoon sea salt; 10 ounces fusilli pasta, gluten-free if required; 2.5 cups unsweetened plain almond milk; 2 lemons, juice and zest separated; 4 large cloves garlic, minced

Savor a redefined classic, presenting the Luscious Lemon Asparagus Fusilli Pasta. This delightful vegan dish combines bright, fresh flavors from lemon and asparagus with a velvety, fuss-free white sauce made from almond milk. All in less than an hour, with the taste that is as light as it is satisfy...



40 min

TOTAL TIME

493

CALORIES

$2.10

PER SERVING

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Ingredients

10 INGREDIENTS

3 SERVINGS

4 tbsp gluten free all purpose flour

3 1/2 tbsp olive oil

1/2 tsp black pepper

2 tbsp nutritional yeast

1 bunch asparagus

washed and ends trimmed

1 tsp sea salt

10 oz gluten free fusilli pasta

2 1/2 cups unsweetened plain almond milk

2 whole lemons

juice and zest separated

4 cloves garlic

minced

Directions

13 STEPS

15 min

PREP TIME

25 min

COOK TIME

40 min

TOTAL TIME

Preheat the oven to 400 degrees F.

On a baking sheet, toss together the asparagus, 1/2 tablespoon of olive oil, some salt and pepper to taste. Spread them out evenly and top with thin slices of one lemon.

Roast the asparagus in the preheated oven for around 20-25 minutes. After it's cooked, chop the asparagus into thirds.

While the asparagus is roasting, boil water in a pot with a generous pinch of salt. Cook the fusilli pasta according to its package instructions. Drain and set aside.

Heat a large skillet over medium heat, then add 3 tablespoons of olive oil and minced garlic. Sauté until the garlic starts to brown.

Gradually whisk the flour into the skillet, making sure to incorporate the garlic. Cook this mixture for 30 seconds.

Add the almond milk into the skillet gradually as well, 1/2 cup at a time, whisking consistently. Season the sauce with a pinch of salt and pepper.

Reduce the heat slightly and allow the sauce to thicken, stirring occasionally.

For a smoother, creamier sauce, blend the sauce using a blender or immersion blender. Then return it to the pan.

Add the nutritional yeast and another pinch of salt and pepper into the sauce. If the sauce appears too runny, add a little additional flour.

Season the sauce further with the juice of the one and a half lemon.

Mix the cooked pasta and 3/4 of the chopped asparagus into the sauce.

To serve, divide the pasta among 2-3 plates and garnish with the remaining asparagus and some lemon zest.