Lemon Asparagus Pasta


Servings: 4 | Prep time: 10 minutes | Cook time: 20 minutes

  • 320 grams Kaslo Sourdough Millet Pasta
  • 1 large bundle of fresh asparagus
  • 1 tablespoon avocado oil
  • 1/2 teaspoon salt


  • 2 tablespoons organic butter
  • 2 tablespoons flour
  • 1 lemon, juiced
  • 2 cups vegetable broth
  • 1 cup whole organic milk
  • 1 garlic clove, minced
  • 1 tablespoon nutritional yeast
  •  Salt and pepper to taste


  1. Heat the oven to 400F. Wash and trim asparagus and chop into 1-2 inch pieces. 2. Mix with olive oil and salt and place on a baking sheet. Bake for 20 minutes.
  2. Prepare sauce. In a medium sauce pot, melt butter and add minced garlic, cook on medium until fragrant constantly stirring and watching so it does not burn (3-4 minutes).
  3. Squeeze lemon juice and combine with vegetable broth and milk. Add flour in the pot with garlic and whisk. Slowly add milk mixture constantly whisking until it’s all poured in.* Add nutritional yeast. 
  4. Bring water to a boil. Add sourdough pasta and cook until desired firmness (5-8 minutes).
  5. Drain pasta and combine with sauce. Mix in asparagus pieces.

Serve and enjoy!

Tip: * If you prefer a thicker sauce mix 1 tablespoon arrowroot powder or organic cornstarch with 3 tablespoons water and add to the sauce.

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