A creamy, high protein asparagus pasta that is perfect for spring, featuring a sauce made from cannellini beans, nutritional yeast, and lemon juice, alongside sautéed asparagus, garlic, and pasta.
1: Start cooking your pasta.
2: Slice asparagus spears into lengths of about 4cm and sauté for 3 minutes in olive oil and butter.
3: Add garlic and sauté for another minute.
4: Blend all the sauce ingredients and pour it in with a splash of pasta water.
5: Finish with basil and lemon.
