INGREDIENTS
10 ozs
pasta
56 g
vegan butter
10 g
garlic
20 g
shallot
1 can
chickpeas
180 g
asparagus
2/3 cup
oat milk
2 Tbsps
pasta water
33 g
lemon juice
6 g
lemon zest
12 g
nutritional yeast
3 g
ground pepper
1 serving
salt
1/2
chili flakes
1 serving
basil