Step 1

For the Alfredo Sauce: Heat 1/2 cup of water in a large sauce-pan over medium-high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 30 seconds. Add the cauliflower and the Light Vegetable Broth and bring to a boil. Lower the heat to a simmer, cover, and cook for about 12 minutes, or until the cauliflower is soft.

Step 2

Transfer the cauliflower mixture to a high-powered blender and blend on high speed until smooth. Add the nutritional yeast, miso paste, and lemon juice and blend until smooth and creamy. Pour the sauce into a saucepan and keep warm over very low heat.

Step 3

For the Asparagus: Preheat the oven to 425F. Line a rimmed baking pan with a silicone mat or parchment paper. Arrange the asparagus in a single layer on the prepared pan. Roast in the oven for 15 minutes, or until the asparagus is tender and slightly browned.

Step 4

For the Linguine: Cook the linguine according to package instructions in a pot of boiling water, stirring occasionally, until al dente. Drain the pasta and return it to the pot. Add the roasted asparagus and Alfredo sauce and heat for a few minutes until hot, tossing gently to combine.

Step 5

To Serve: Divide the pasta among shallow serving bowls or plates and serve hot, topped with the Nutty Parm to taste, basil and black pepper to taste.