b'C R E A M Y L E M O N P E P P E R PASTA veganMAKES4 servings SPECIAL EQUIPMENTzester/grater, blenderC R E A M Y L E M O N S A U C EBy using individual ingredients in multiple ways, you can intensify flavorI N G R E D I E N T S and reduce spoilage at the same time. Here lemons are zested, juiced, and2 lemons1 c Cashew Cream (page 24)roasted throughout the dish. [instead of water, blendthe cashew cream with the juice from the lemons]C R E A M Y L E M O N S A U C E D I R E C T I O N S In a saucepan, add the coconut oil and bring it to 1 Tbsp coconut oil a medium-high heat. Add the diced red onion and saut until soft and translucent. Addred onion, medium, the liquid aminos, black pepper, chives, and parsley, quickly stir, and then reduce the finely diced heat to low. Slowly pour in the cashew cream. Once added, stir constantly to prevent 2 Tbsp Bragg Liquid Aminos scorching. When the sauce has come to a simmer, taste, and add salt as desired.1 tsp black pepper2 Tbsp fresh chives, R O A S T E D A S PA R A G U S D I R E C T I O N S Preheat the oven to 350F. Slice the lemon into finely chopped rings and place in a glass bowl. Slice the red onion and add to the lemons. Clean the 2 Tbsp fresh parsley, asparagus and remove the woody ends, approximatelyinch off the bottoms. Placefinely chopped the asparagus in the bowl with the lemon.sea salt to tasteSeason the lemon, onion, and asparagus with salt and pepper, and gently toss.R O A S T E D A S P A R A G U SAdd the balsamic vinegar and olive oil to the asparagus lemon mix, and gently toss. I N G R E D I E N T S Place the asparagus on a baking sheet with the lemon rings on top, then pour all of1 lb. asparagus the liquid over the asparagus. Roast the asparagus for 10-15 minutes. When cooked1 lemon and tender, remove from the oven. c aged balsamic vinegar F I N I S H I N G D I R E C T I O N S Cook the pasta in salted boiling water according to package 1 Tbsp. olive oil directions and drain. Place the cooked pasta in a mixing bowl, pour the warm cashew salt & pepper to taste cream sauce over it, and gently toss. Divide the pasta among four pasta bowls or plates, thenred onion, thinly sliced place the roasted asparagus on top. Placing the asparagus in a bundle is a nice touch, with roasted lemon wheels on top. Sprinkle lemon zest and pepper around the edge of the pasta. O T H E R I N G R E D I E N T S1 lb cooked pasta N O T E This dish will work well with most any pasta. We use Tinkyada gluten free penne 2 Tbsp lemon zestoften in the restaurant and it would work well with this recipe. Any whole grain ortsp black pepper gluten-free pasta of your choice will work.spring 29'