Creamy Asparagus Pasta Recipe
By Loving It Vegan
🔪Prep Time: 5 minutes
👩🍳Cook Time: 35 minutes
For the Asparagus:
8 ounces Asparagus (226g)
1 Tbsp Olive Oil
For the Pasta:
8 ounces Penne Pasta (226g) Dry Weight
For the White Sauce (Bechamel):
3 Tbsp Olive Oil
2 Tbsp All Purpose Flour
2 cups Soy Milk (480ml)
1 tsp Dijon Mustard
Sea Salt To taste
Ground Black Pepper To taste
1Place the asparagus onto a parchment lined baking tray. Brush with olive oil and sprinkle with sea salt and black pepper. Bake in the oven at 425°F (220°C) for 10-12 minutes until soft and cooked.
2Cook the penne according to package instructions.
3Heat up the olive oil in a pot. When the oil is hot, add the flour and stirring constantly fry the flour in the oil briefly.
4Add the soy milk all at once and stirring all the while bring to the boil. Continue stirring until the sauce begins to thicken. Continue to stir until the desired consistency is reached, bearing in mind that it will continue to thicken as it cools.
5Add dijon mustard, sea salt and black pepper.
6Fold in the asparagus and then add the penne and toss together.
7Serve with vegan parmesan cheese.
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