INGREDIENTS
8 ozs
lentil pasta
10 ozs
asparagus
2/3 cup
peas
3 Tbsps
olive oil
6
garlic cloves
1/2 tsp
pepper flakes
3 Tbsps
flour
2 1/2 cups
silk cashewmilk
1 1/4 tsps
kosher salt
3/4 tsp
pepper
1
juice of lemon
3 Tbsps
nutritional yeast
3 Tbsps
basil