Creamy Garlic Pasta with Tomatoes and Asparagus (Vegan)

While we're not vegans, we can appreciate vegan food options. This is an incredible creamy pasta that is completely vegan, it even made Yeen (a devout carnivore) say 'wow, this is great!'

Ingredients:

-Vegan Fettuccine (Find the vegan pasta dough recipe here and the fettuccine recipe here)

-15 stocks asparagus, cut off the ends and cut in third

-2 cups grape tomatoes, cut in half

-Fresh chopped basil

-2 tbsp Olive oil

- 1 medium yellow onion, diced

-8 cloves garlic, minced

-Salt and Pepper to taste

-3-4 tbsp flour

- 2 1/2 cups unsweetened almond milk

-1 tbsp crushed red pepper (optional)

-3 tbsp nutritional yeast

Instructions:

1. Preheat oven to 350 degree.

2. Line a baking sheet with parchment paper and arrange asparagus, tomatoes, and basil on the baking sheet. Make sure the tomatoes are facing cut side up. Drizzle with olive oil and bake for 15-20 minutes.

3. Heat olive oil in a large skillet over medium heat. When the oil is heated, add onions, garlic, salt and pepper. Stir frequently until the onions are translucent.

4. Slowly sprinkle flour over mixture while stirring so that the flour doesn't clump.

5. Pour in almond milk slowly, quickly stirring the mixture so the flour is mixed evenly and doesn't form clumps. Add crushed red pepper, nutritional yeast and salt and pepper to taste. Bring the sauce to a simmer and cook for 10 minutes to thicken.

6. Add the roasted vegetables to the sauce and stir to combine.

7. Combine fettuccine noodles with the sauce and serve! Top with vegan parmesan for for extra flavor.