I must admit I simplified it by putting all the sauce ingredients in a nutribullet. So wonderful! Melissa, that is so strange. I have used this recipe multiple times. Has anyone tried with plain coconut milk instead of almond milk? Definitely worth trying! This was good – it reminded me of the boxed Daiya Mac and Cheese. I also added a couple of the roasted asparagus and the lemon slices to the vitamix ??? While the water’s heating, bring a large skillet to medium heat. I really want to try this this weekend! I was out of plain almond milk so i used unsweetened coconut milk and broth. Due to lockdown I had to make a few substitutions as I didn’t have everything. CAN IT BE DONE? Then I cooked the pasta, the asparagus, and the sauce all at the same time. I think a bit more lemon would be great too! I didn’t have asparagus so I used broccolini stalks instead, they worked great using the cooking time suggested. Need help? Great, super easy recipe! Thank you so much for sharing, it’s changed my life! The lemon and roasted asparagus marry perfectly together in this dish to create a flavor combination I can’t get enough of. I used TJ’s nutritional yeast also, and the sauce tasted cheesey without the guilt. Guys, please try it it’s honestly very good. This was so easy to make and soooooo delicious! I’ll have leftovers tomorrow. Hope that helps! I adapted a little- more garlic, and lemon, used soy milk instead, (only two cups) and added some sauteed mushrooms. Can plain Rice Milk be used in place of the Almond Milk? A ciabatta roll makes the perfect companion to this dish. Shall I put some in when I roast the asparagus? Thanks for the recipe, it was wonderful and so easy! I would never think that a sauce that’s so simple, and has so few ingredients would be this packed with flavor! On my heart diet, I cannot use oil to cook. Haha. Please note, I did NOT add candy or french fries to this dish, lol. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I’ve used many of your sauces as foundations for other dishes. We are so glad you enjoyed it! Now that I have made it I think I would even add maybe mushroom or tomatoes. Thanks so much! I think you become an adult when you start making your own pasta sauce. Huge hit tonight… Even my daughter that didn’t eat asparagus loved them in here. Made this tonight and it was soooo good! The beautiful thing about this pasta? This is hands down the BEST recipe I have made in awhile! Sun-dried Tomato Pesto Vegan Pasta – Simple, 6 ingredient Sun-Dried Tomato Pesto Pasta that comes together in 20 minutes! The lemon was a nice unique touch! I will be trying many more of your recipes! Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4... Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus … I wouldn’t use stock for all of the almond milk, or it will not be as creamy. In my house, we like oat milk (no oil and is creamier than rice milk) so I used that to thin the sauce. I didn’t have almond milk, but I did have unsweetened cashew milk that worked just fine. Pinning! Waistline says no. Thank you for the great recipe! Prepared this, it is relatively simple and very delicious. Vegan Macaroni Salad – 30-minute vegan pasta salad loaded with colorful veg and tossed in a dairy-free, undetectably tofu-based dressing. WOW! Next time, I’ll do the asparagus for a shorter time in the oven or even steam them quickly to keep them green(er) and crisp(ier). You will need: a large skillet, baking sheet, whisk. Instructions Heat a large skillet over medium-high heat. Can’t get enough. It was just as delicious. Overall, really good and easy to make! Savory It did not reheat well today for lunch leftovers- the creaminess is totally gone and it’s kind of like just dried salty noodles with asparagus. Light, healthy and simple, yet incredibly satisfying. There is something missing from the sauce. (I am not a very experienced cook lol) Thanks in advance!! I bet this is just as tasty! Since I don’t use oil, I substitute puréed cannellini beans for the bulk of the sauce with a tablespoon of tahini to add some richness. Put it over gluten-free spiral noodles. The bechamel sauce was exceptionally good that I don’t think I’d ever want to buy those packed ones any more. I added artichoke to the sauce and it tasted so good. I chose to add the lemons on top and squeeze some of juice too. This was delicious! I loved this dish. Get the Vegan Roasted Red Pepper Pasta recipe from Minimalist Baker. It has the most amazing flavor when roasted, and is even delicious raw! And I added the nutritional yeast in the blender. I made this last night! Easy, customizable and super delicious. Thank you for sharing! Another dish that leads me to wonder why chefs in restaurants can’t have items like this for the vegan customers…. 16 ounces Brussels Sprouts (halved) 1-2 Tbsp olive oil. Such a different way to cook asparagus for me. Once finished cooking, remove from oven and roughly chop into thirds. I made this last night with spaghetti instead of bow tie pasta and roasted mushrooms instead of asparagus. The sauce from the lemon asparagus pasta could easily be turned into a great sauce for crispy tofu and veggies, almost making a “chicken” a la king” or “chicken” pot pie type of dish. We have had the most success with the Trader Joe’s brand. However, next time I won’t be putting any roasted lemon slices into the sauce when blending as it imparted a bitter aftertaste. I’m so glad you enjoyed this recipe and find so much inspiration on our site! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! I’m not Vegan but I am dairy free and this was the first white sauce I’ve ever had. I added extra lemon juice which helped. Excited to make this tonight! I think the Penne holds the amazing creamy sauce better. We have been vegan since March and I have learned so many good recipes that are just as, or more, satisfying as our old way of eating. This “is” truly fabulous. The only change I’ll make next time is to not roast any lemon on the veggies because the lemon (despite using fresh-picked Meyer lemons which are sweeter than regular) became bitter rather than caramelized in the oven. Admittedly, this one is an older recipe, but we remember it being flavorful. 1 … A keeper recipe :’) Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Will need: a large pot with lightly salted water and bring to blender... 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