This recipe is a good one for Passover and for my gluten free friends.  I like to use cauliflower farfelle pasta, but you can use whatever pasta you like.

INGREDIENTS

• 1 bunch of asparagus
• 1 tablespoon sea salt
• 1 tablespoon pepper
• 3 1/2 tablespoons avocado oil
• 2 lemons
• 4 cloves of garlic
• 10 ounces of bow tie cauliflower pasta (or other pasta substitute)
• 1 1/2 cups almond milk or other non-dairy milk
• 3 tablespoons of almond flour
• 1 1/2 tablespoons nutritional yeast

Preheat oven to 400 degrees. Place washed asparagus on a baking sheet with 1/2 a tablespoon of olive oil. Sprinkle a pinch of salt and pepper on top and arrange thin slices of lemon on top. Bake for 25 minutes. Remove asparagus and cut into thirds.

Start boiling water while baking the asparagus. Salt generously.

In a large skillet, add 3 tablespoons of olive oil and the chopped garlic cloves. Cook garlic for about 1 to 2 minutes until browned.Add almond flour into your skillet and whisk, then add the 1 1/2 cup of almond milk. Add salt and pepper and bring down the heat while the cream is coming together. For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If it looks runny, add extra almond  flour.

Once the sauce has reached a creamy consistency, add juice of half a lemon to the mix.  Add your asparagus to the sauce, and then gradually mix in the cauliflower pasta.

Serve with sliced lemon on top.