June 5, 2020
Serves: 1 Cooks In: 20 minutes

1. Add your asparagus to a lined baking tray and toss with some extra virgin olive oil and some salt and pepper. Top with several thin slices of lemon and then bake at 180C for 20-25 minutes. Once cooked, remove from the oven and set aside.

2. Next grab yourself a blender cup and pop in the silken tofu, milk, lemon zest, lemon juice, salt and pepper then blend and set to one side.

3. Place a pan of water on to boil and then cook your pasta for the allotted time.

4. While the pasta is cooking place a pan on a medium heat with a little bit of extra virgin olive oil in, and add in the garlic. Cook until fragrant which is about 2 minutes.

5. Then pour in the tofu lemon mixture and add in the nutritional yeast and capers then cook for a few minutes to reduce.

6. Add in the cooked pasta, ¾ of the asparagus and sliced lemon, combine and then cook for a few minutes to heat through.

7. Then you’re ready to serve. Top with the remainder of the asparagus and sliced lemon and some fresh pepper. Enjoy!


• 110g asparagus
• 150g silken tofu
• ½ milk (I used almond milk)
• ½ lemon zest
• Juice of half a lemon
• 1 tbs nutritional yeast
• 1 cup pasta per person