Creamy Lemon Asparagus Pasta
I posted a picture of this lemon, asparagus pasta on my Instagram stories the other day and I had such a great response to it that I decided to share the recipe today!
I’ve been challenging myself to create recipes that are dairy-free and gluten-free so that more people can eat them. I know that so many people struggle with trying to navigate life while dealing with allergies. I know when I started eating dairy-free it was SO overwhelming but now I’m pretty good at coming up with meals that I can eat. Since I’ve been navigating the dairy-free life for almost four years, I’ve decided that I want to help others on their health journey. Please feel free to reach out to me if you’re starting your health journey and you’re struggling. I promise I will listen and I would love to help you if I can! Anyway, I thought I would start off today’s post with that. I love creating recipes but for me, it’s a lot more than just cooking, it’s about helping others transform their health which then leads to transforming their lives! I’m still working on my own health journey but I’ve decided to dedicate my life to helping others with theirs. Anyway, maybe I’ll write a more in-depth post about that sometime but for now, let’s get to the recipe!
Here are all of the ingredients! I’ve been experimenting with using gluten-free flours in my cooking and baking but feel free to use regular flour if that’s all that you have on hand.
I got these tomatoes from our local Farmer’s Market and they were amazing! If you can use tomatoes from your garden or from the Farmer’s Market for this recipe, I promise it will make a huge difference.
I have tried many different kinds of gluten-free pasta and this one is hands down the best! It tastes almost identical to regular noodles. Just make sure not to overcook it. I have found that boiling it for seven minutes seems to be the sweet spot. Also, I have found that they are the best price at Costco!
Here is the finished dish! I love topping this with fresh Basil from my garden. 😉
INGREDIENTS:
- Rotini pasta (I use this kind)
- 1 bunch of asparagus
- Cherry Tomatoes (as much as you’d like)
- 1/2-1 lemon
- 3 garlic cloves
- 1-2 TB fresh Basil
- 1 can coconut milk
- 1/2 cup water
- 3TB olive oil
- 3 TB Arrowroot Powder (or any flour you have on hand)
- 2 TB nutritional yeast (or parmesan cheese)
- 1/2 tsp sea salt
- Chili flakes
- Pepper to taste
- Walnuts for topping (optional)
- Basil for topping (optional)
DIRECTIONS:
Start by chopping the asparagus and cherry tomatoes in half. Peel and mince garlic, set aside.
Preheat the oven to 400. Put the asparagus on a pan lined with parchment paper. Season with oil, salt, and pepper. Bake for 15-20 minutes depending on the thickness of the asparagus.
Start boiling the noodles. If you are using the Banza noodles don’t overcook them. They should be done at 7 minutes.
Heat 3 TB of olive oil in a pan or dutch oven. Add the minced garlic and a dash of chili flakes. Cook for 2 minutes. Add in the 3 TB of flour and whisk until smooth. Then, add the whole can of coconut milk, 1/2 lemon juice, 3 TB nutritional yeast, salt, pepper, and 1/2 cup water. Whisk together. Cook the sauce on low until it becomes thick (if the sauce becomes too thick you can add more water to thin it out).
Throw the cooked asparagus, noodles, and tomatoes into the sauce. Add in 1 TB chopped fresh basil. Stir and add additional seasonings if necessary.
Put the pasta on a plate and top with walnuts, basil, and cheese if you’d like. Enjoy!
*if you want to add cooked chicken or shrimp to this recipe that would be yummy too
That’s it for today! If you give this recipe a try, you’ll have to let me know how it turned out. Have a great weekend. 🙂
