Creamy Lemon Asparagus Pasta

by Super User Featured Chef Adapted from www.minimalistbaker.com.

Preheat oven to 400℉. 

Place the asparagus on a rimmed baking sheet and drizzle with 1/2 tablespoon of the olive oil and a pinch of salt and pepper. Layer the sliced lemon over the asparagus. Roast for 20-25 minutes, until the asparagus is tender. Transfer the asparagus to a cutting board and chop into thirds. 

Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain, and set aside.

Heat a large, deep skillet over medium heat. Add the remaining 3 tablespoons of olive oil and saute the garlic for 1-2 minutes, just until it begins to turn golden. Whisk in 3 tablespoons of flour, and cook, whisking, for 30 seconds. While whisking, pour in the almond milk, 1/2 cup at a time. Stir in some salt and pepper. Lower the heat to medium-low, and continue cooking, whisking frequently, until the mixture thickens. Whisk in the nutritional yeast, if using. If the sauce seems too liquid-y, whisk in an additional tablespoon of flour. (For an extra creamy sauce, use an immersion blender to blend it at the end.) Stir in the lemon juice. Taste, and add more salt and pepper if needed. 

Transfer the cooked pasta and asparagus into the sauce. Toss well to coat. Serve hot.