Sunday, 26 April 2015
Creamy Lemon Asparagus Pasta with Crispy Lemon Tofu
I fell in love with this recipe when I tried the Minimalist Baker's Vegan Lemon Asparagus Pasta. I've switched a few things around since then but have no idea how I ever lived without this dish that bursts with flavor. The lemon and asparagus are perfect together and the dish is so light, yet perfectly creamy and so easy to make on a weeknight. Enjoy!
Creamy Lemon Asparagus Pasta:
3 servings of organic whole wheat farfalle (bow tie) pasta. Or a healthy pasta of your choosing
4 servings of organic asparagus
4 organic garlic cloves, minced
2 tablespoons organic extra virgin olive oil
2 organic lemons
2.5 cups organic unsweetened almond milk
3-5 tablespoons organic garbanzo flour
Organic group pepper to taste
Begin cooking pasta according to instructions. Next, peel your asparagus and set it to steam over water. Make sure not to over-steam the asparagus as it will become tough. Once the pasta is complete, drain and return to pot. Steaming the asparagus and cooking the sauce should be completed while the pasta is cooking.
While pasta is cooking, saut� the garlic in the olive oil until it begins to brown lightly then add the almond milk.
Next, slowly whisk in the garbanzo flour one tablespoon at a time and allow to simmer over low-medium heat whisking continuously until thickened. If needed, add additional flour to thicken, but also give it enough time to do so on it's own, about 5-10 minutes. Add ground pepper if desired.
Once the sauce has thickened and asparagus has steamed, add them both to the pot of cooked, drained pasta, stir together and enjoy!!
To complete this meal and add a healthy protein source, I created some Crispy Lemon Tofu which is a perfect addition to this recipe.