creamy lemon bow tie pasta with aspargus
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)
1/2 an onion
10 ounces bow tie pasta
2 1/2 cups dairy free milk of your choice (unsweetened if possible)
3-4 Tbsp cornstarch
1-2 Tbsp nutritional yeast (substitute more lemon juice)
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. Take one lemon and slice into thin rounds. Top the asparagus with the thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop the aspasgus into thirds.
In the meantime, bring a pot of water to a boil and salt generously.
While the water’s heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp olive oil, onion and garlic. Stir and continue cooking for 1-2 minutes or until garlic and onion are fragrant and start to brown.
Whisk together the dairy free milk and corn starch, add the milk mixture 1/2 cup at a time.
TIP: Use a large flat spatula to smash down the bits of garlic and cornstarch to properly incorporate. Add a healthy pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
Add pasta to boiling water and cook according to package instructions. Then drain and set aside add a splash of olive to keep from sticking.
For perfectly 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 more cornstarch. Blend until creamy and smooth. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.
Once your sauce has reached desired thickness, add the juice of the second lemon and whisk.
Combine the cooked pasta, roasted asparagus and sauce together and serve!
Store leftovers in the refrigerator for up to a few days.