Portobello mushroom, thinly sliced
Butter beans, cooked
onion, finely chopped
garlic, finely chopped
lemon, zest and juiced
In a medium pan, heat olive oil over medium-high heat. Tip in and cook garlic and onion until soft (4 mins).
Add to cook Portobello mushroom until wilted and dark (4 mins).
Add and coat vegetables with flour and nutritional yeast. Cook for 2 mins.
Stir in rice milk. Bring it to a boil and reduce heat to simmer until sauce has thickened.
Tip in parsley, lemon, and Butter beans. Season to taste. Lower heat to keep sauce warm.
In a small pan, heat olive oil over high heat. Cook asparagus until soft and have even color (4 mins).
rigatoni, cooked al dente
Mix sauce into the rigatoni and plate. Top with asparagus and lemon zest.
Drizzle lemon juice over dish to taste. Serve.