Once you start making your own dressings you'll relish in just how easy they can be!
Creamy, lemony and deliciously savory this pasta with roasted veggies is easy to make and simply delightful.
This recipe is ready in just 30 minutes and will keep in the refrigerator for up to 4 days.
The base of this sauce requires NO CASHEWS (something my husband relishes in). Just your choice of dairy free milk, nutritional yeast and fresh lemon of course!
Substitute the bow tie pasta for any pasta of your choice for a gluten free or protein packed option.
1 bunch asparagus (trimmed and washed)
1 pinch each sea salt + black pepper
2 medium lemons
3 1/2 Tbsp olive oil
3-4 large cloves garlic (minced)