Asparagus Pasta

 INGREDIENTS

For the base

• 1 lb. asparagus cut into thirds
• ¼ cup vegetable broth 
• 1 tbsp onion powder

For the sauce

• 1 cup water
• 1 cup vegetable broth
• 1  tbsp Kevala Soy Aminos
• 1 tbsp Kevala Organic Sesame Tahini
• 2 tbsp Kevala Premium Nutritional Yeast
• 1 tbsp dijon mustard 
• 1 tbsp white vinegar
• 2 tsp cornstarch

Sauce Spices

• ¼ tsp Kevala Fleur de Sel
• 1 tsp onion powder
• 1 tsp garlic powder
• ¼ tsp dried mustard powder
• ¼ tsp dried crushed thyme leaves 
• Pinch of black pepper

Others

• 1 cup frozen peas
• 10 to 12 oz. cooked pasta 

INSTRUCTIONS

• Prepare the pasta according to the package instructions, add the Fleur de Sel to the water. Stir occasionally to prevent sticking, rinse with cold water when done.

• Clean and trim the asparagus, cut into 3rds, then place in a skillet, add ¼ cup vegetable broth, ½ cup water, and 1 tbsp onion powder, stir to combine.  Bring to a boil, then immediately lower the heat. In the meantime, place the sauce ingredients and the spices into a bowl, whisk to combine & set aside.

• When the asparagus reaches the desired tenderness, add the sauce, turn up the heat & stir to thicken the sauce, then lower to a simmer, maintain for several minutes. Add the cooked pasta and peas, stir, simmer for several minutes to heat the pasta and peas through. Serve topped with freshly chopped parsley ay 

• ¡Enjoy!