Ingredients
- 2 tbsp Avocado Oil
- 4 Garlic (clove, minced)
- 2 tbsp Corn Starch
- 3 cups Unsweetened Almond Milk
- 1 cup Sun Dried Tomatoes
- 1 tsp Sea Salt
- 2 tbsp Lemon Juice
- 16 ozs Chickpea Pasta
- 2 cup Asparagus (trimmed, cut into bite-sized pieces)
- 1/2 cup Parsley (chopped)
- 1 tsp Chili Flakes (optional)
- add Parmesan cheese when served (optional)
Directions
- Heat avocado oil in a pan over medium-low heat and add garlic. Cook for 1 minute. Add the corn starch and cook for another minute. Then add the almond milk and stir to combine. Stir until the milk has thickened.
- Pour the almond milk mixture into a blender along with the sun dried tomatoes, nutritional yeast, sea salt and lemon juice. Blend until smooth and creamy. Add more water to thin if needed. Set aside.
- Meanwhile, cook the pasta according to package directions. Drain and add the pasta back to the pot.
- In a pan over medium heat, add the asparagus and sauté until cooked through, about 5 to 7 minutes. Once cooked through, add the asparagus in with the pasta.
- Mix in the sun dried tomato sauce. Divide onto plates and top with parsley and chili flakes, if using. Serve and enjoy!
Recipe adapted from That Clean Life
Serves 8
20 minutes to prepare
