Can I make this gluten-free?

Yes. Replace all-purpose flour with cornstarch, arrowroot, or a 1:1 gluten-free flour blend. Use gluten-free pasta for the noodles.

What if I don't have almond milk?

Any unsweetened plant-based milk works: oat, soy, or cashew milk. Adjust flour slightly if using a thinner consistency milk.

Can I make this ahead?

Cook pasta and asparagus separately, then combine with the sauce just before serving for best texture. Store cooked components separately for up to 3 days.

Why is the sauce breaking or too thin?

Ensure the almond milk is fully incorporated before adding flour, and cook the roux (oil + flour) for 1-2 minutes before whisking in milk. If too thin, simmer 2-3 minutes longer.

Do I need nutritional yeast?

No, it's optional. It adds a subtle cheesy, umami flavor, but the pasta is delicious without it.

Creamy Vegan Lemon Asparagus Pasta

Name: Creamy Vegan Lemon Asparagus Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Gluten-Free
Ingredients: 1 bunch asparagus ((trimmed and washed // ~12 ounces as original recipe is written)); 1 pinch each sea salt + black pepper; 2 medium lemons ((sliced thinly)); 3 1/2 Tbsp olive oil ((divided)); 3-4 large cloves garlic ((minced)); 10 ounces bow tie pasta ((~5 cups as original recipe is written // see notes if GF*)); 2 1/2 cups unsweetened plain almond milk*; 3-4 Tbsp all-purpose flour ((sub another thickener if GF*)); 1-2 Tbsp nutritional yeast ((optional // for a subtle cheesy flavor))

CookOSBeta

Creamy Vegan Lemon Asparagus Pasta | CookOS

Ingredients

1 bunch asparagus ((trimmed and washed // ~12 ounces as original recipe is written))
1 pinch each sea salt + black pepper
2 medium lemons ((sliced thinly))
3 1/2 Tbsp olive oil ((divided))
3-4 large cloves garlic ((minced))
10 ounces bow tie pasta ((~5 cups as original recipe is written // see notes if GF*))
2 1/2 cups unsweetened plain almond milk*
3-4 Tbsp all-purpose flour ((sub another thickener if GF*))
1-2 Tbsp nutritional yeast ((optional // for a subtle cheesy flavor))optional

9 Ingredients

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Instructions

1
Preheat oven to 400 degrees F (204 C). Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // alter if adjusting batch size). Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.
2
In the meantime, bring a pot of water to a boil and salt generously.
3
While the water’s heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
4
Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
5
Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
6
For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If it looks runny, add remaining flour (or cornstarch). Blend until creamy and smooth, using the “puree” or “liquify” setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.
7
Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
8
Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
9
Divide between 2-3 serving plates (per original recipe // adjust if altering batch size) and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese.
10
Store leftovers in the refrigerator for up to a few days.