Lemon & Asparagus Pasta

• Vegan

• Produce

  • 1 Bunch Asparagus
  • 2 Cloves Garlic
  • 1 Lemon, Zest from
  • 1/2 Lemon (about 1 1/2 tablespoons, Juice from

• Refrigerated

  • 1 cup Your favourite non-dairy milk

• Condiments

  • 2 tsp Dijon mustard

• Pasta & Grains

  • 2 cups Penne or other short pasta shape

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 tsp Salt

Found on itdoesnttastelikechicken.com

Description

Ingredients

• 2 Cups Uncooked Penne or other short pasta shape (you can use a gluten-free pasta if you like)
• 1 Bunch of Asparagus, cut into 2 inch lengths
• 1 Cup of your favourite Non-Dairy Milk (such as soy or almond)
• Zest from 1 Lemon
• Juice from ½ of a Lemon (about 1½ Tablespoons)
• 2 Cloves Garlic, minced
• 2 Tablespoons All-Purpose Flour (or gluten-free all-purpose blend)
• 2 Teaspoons Dijon Mustard
• ¼ Teaspoon Salt

Directions

• Bring a large pot of water to a boil, and boil the pasta according to package directions. In the last 3 minutes of cooking time toss in the asparagus.
• In the meantime, whisk together all of the all of the sauce ingredients in a bowl. Alternatively, you could mix them together in a blender. Whatever you find easiest!
• Drain pasta and asparagus and return to pot. Add in all of the sauce and toss well to combine and heat through.