Vegan gluten free creamy lemon romanesco and asparagus pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180c. Add the romanesco and asparagus to a bowl and drizzle over some olive oil, salt and pepper. Roast for 20-30 minutes until a bit charred.

Step 2

While the veg is roasting, sautee the onion for 5 minutes until translucent. Add the crutches garlic and cook for another couple of minutes.

Step 3

Cook the pasta according to the packet and drain, reserving a cup of the cooking water.

Step 4

Add the cooking water, cream, nutritional yeast, and basil to the onion and garlic mixture. Cook for a minute or so, adding a squeeze of lemon juice.

Step 5

Mix the roasted veg with the pasta, pour over the sauce and mix well. Serve in a pasta bowl and grate over some vegan parmesan if using. If you have fresh basil, add some torn leaves to the top.