Pasta with Lemon Asparagus Sauce

 

Don't think I'm carb crazy.  Know that I'm carb crazy.  Not all the time do I crave a big bowl of pasta but there is always this transition from Winter to Spring and Spring to Summer, that it's all I want.  I don't really crave the traditional red sauce but the vegetable laden white saucy type, hot or cold, is what I crave.  So jump in, stay awhile and enjoy my Pasta with Lemon Asparagus Sugo (sauce) recipe and enjoy your summer even better!  This is lemony, healthy, creamy and outright delicious! So if you like lemon...Jump on board.

 

Lemon Asparagus Sauce recipe

 6 Tbs vegan butter

1 lemon, zested and juiced

9 oz soft tofu

1 Tbs nutritional yeast

1 bunch asparagus (15-20 spears) cleaned and sliced into 2 inch pieces.

1 C sliced cherry tomatoes

2 green onions sliced

1 Tbs capers

1 tsp salt or more to taste

1 tsp dried rosemary

olive oil

 

12 ounces pasta.  Cook and set aside.

 

Place 1/2 of the asparagus in a shallow baking dish drizzled with a little olive oil.  Sprinkle with a pinch of salt and bake at 425 degrees for 20 minutes.  Set aside.

 

For sauce, in a food processor, add remaining uncooked asparagus, lemon juice, zest, nutritional yeast, rosemary and 1 tsp salt.  Food process until fine.  Add tofu and food process until smooth. In a large shallow pan, melt vegan butter on medium-high heat on stove, add sauce mixture and cook until bubbly. Remove from heat.

 

 

Add cooked pasta, tomatoes, cooked asparagus, onions and capers.   Toss gently and serve.  Enjoy this creamy, saucy and lemony pasta, that's sure to tickle the tummy.  

I even enjoyed this delicacy the next day...Chilled.  It was a beautiful summer salad too.