Creamy Pasta with Lemon Tarragon Asparagus

goodoldvegan.com

Katya Tsaioun

A Licensed Dietician Nutritionist working in the Boston area. www.lifestylenutritionmanagement.com

14 oz Pasta 388g, I used Linguine

1 bunch Asparagus sliced into 1 to 1 ½” pieces

1 cup frozen Peas 130g, thawed

1 cup Vegan Parmesan Cheese 90g, finely grated

2 cloves Garlic crushed

1 ½ cups Plant Milk 375 ml

1 cup Pasta Water 250 ml

5.3 oz Plain Yogurt 150g

2 ½ Tbsp Vegan Butter 37.5g

2 ½ Tbsp all-purpose flour 37.5g

2 Tbsp fresh Tarragon 30g, chopped (plus more torn leaves for garnish)

2 Tbsp Lemon Zest 30g

1 Tbsp Lemon Juice 15ml

Salt & White Pepper to taste

Directions at goodoldvegan.com

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