Vegan Lemon Asparagus Pasta

By Vegan Richa · 30 min

Ingredients

Instructions

1. Cook the fettuccine following the package directions, rinse under cold water and set aside.
2. Heat 1 tsp oil in a skillet over medium heat. Add the 1 clove garlic and cook for half a minute.
3. Add the asparagus, a pinch of salt and black pepper, and stir. Cover and steam for 3 minutes, until bright green. Transfer to a bowl.
4. Add 1 tsp oil to the same skillet over medium heat. Add the 3-4 cloves garlic and cook for a few seconds. Add the onion and mushrooms and cook for 2 minutes.
5. Blend the tofu, 1 cup non-dairy milk, 2 tbsp lemon juice, 1/4 tsp onion powder, 1/4 tsp ground mustard, 1-2 tbsp nutritional yeast, 1/2 tsp salt and 1 tsp flour until smooth. Add to the skillet with the Italian seasoning and stir. Bring to a simmer.
6. Stir in the zest of the other half lemon and the lemon slices. Taste and adjust salt, garlic powder, herbs and black pepper if needed.
7. Add the cooked pasta and 2/3 of the asparagus and toss. Cover, take off the heat and let rest for 2 minutes.
8. Garnish with pepper flakes, black pepper, fresh basil, optional vegan parm and the remaining asparagus, then serve.

Summarized from Vegan Richa's video. Watch it for the details.

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GarlicOnionLemonMilkMushroomPastaTofuAsparagus