Creamy Lemon Asparagus Pasta Salad

| 17 oz pasta shapes (, use your favourite kind (gluten-free-free if necessary))

| 1 bunch fresh asparagus, ends trimmed (, green beans, broccoli or artichoke hearts make great subs)

lemons (, juice and zest)

maple syrup

| 1 very packed cup silken tofu (, or ½ cup (8 tablespoons) cashew butter for a soy-free version)

Frontier Co-op Garlic Powder

Frontier Co-op Oregano

Frontier Co-op Crushed Red Chili Pepper Flakes (, plus more for garnish)

whole grain mustard (, add to taste or you can omit if you don't like mustard)

Around 120mls | ½ cup plant-based milk (, you might need a little more or less. Just add enough to get a thick but pourable dressing consistency, like the texture of full-fat coconut milk)

salt (, to taste)

pepper (, to taste)