1 cup asparagus, cut in 1 inch pieces, ends removed
1 cup broccoli or broccolini, chopped
1 ⅓ cup artichoke hearts
3 garlic cloves, minced
1 cup peas
2 Tbsp olive oil
2 Tbsp flour
2 cups plant-based milk of choice, we used almond
1 lemon, juiced
Salt & pepper
⅓ cup fresh basil, chopped
Vegan parmesan (optional)
Cook pasta according to package instructions and set aside. Add a small amount of oil to a large pan, then add shallot and garlic cloves and cook under medium heat until translucent. Add sausage crumbles and cook according to package instructions.
Mix in asparagus, peas, broccoli and cook for another 4 minutes. Set aside while you make the creamy sauce.
In a pot under medium heat, add oil and flour and combine. While you are mixing add milk and stir until combined. Add lemon juice and stir well. It will thicken within a few minutes, keep stirring during this process.
Add the cooked pasta to the large pan with the sausage crumble mix, then combine with the sauce. Add artichokes, salt + pepper, and fresh basil.
Add to a large serving bowl and top with parmesan (optional). Enjoy!