Vegan Lemon Asparagus Pasta
Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree
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 chopped onion
2 oz sliced mushroom optional
7 oz firm tofu or silken tofu
1 cup non dairy milk such as almond or soy
2 tbsp lemon juice
zest of half a lemon
1/4 tsp onion powder
1/4 tsp ground mustard
1-2 tbsp nutritional yeast
1/2 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 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.
next instruction : www.veganricha.com
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