Food By Maria

0 Bring a large pot and a medium pot of water to a boil and salt generously. Add pasta to boiling water and cook according to package instructions - I used Cali-Flour Pasta! Reserve a few tablespoons of pasta water and set aside.
3 Prep the asparagus: Cut the fibrous ends off the asparagus (about 1 inch from the bottom of the stem). Steam the asparagus for about 3 minutes until just tender. Set aside.
1 Heat a large pan on medium heat. Once hot, add olive oil and onion.  Cook for 5 minutes or until translucent, stirring often.  Add the garlic and cook for 2 minutes before adding in salt, pepper, chili flakes and nutritional yeast. Stir to combine.
2 Stir in the white wine and cook down for 30 second to a minute. Next stir in the vegetable stock paste and cook for another minute. Add in the coconut cream and stir to combine. In a small bowl stir together corn starch and 1 tbsp water. Once combined, add it into the pan with the rest of the sauce. Finally add in the lemon juice. 
6 Add the cooked pasta to the sauce along with a few tablespoons of pasta water to loosen and combine it all together.
7 Stir in the steamed asparagus and then top with fresh basil, lemon zest, a squeeze of lemon juice and shredded parmesan cheese.