Step 1

Cook the pasta according to package directions.

Step 2

In a blender add the almonds, water, nutritional yeast, tapioca starch, garlic, and miso. Blend until smooth and creamy, then add the olive oil and lemon juice and blend to combine.

Step 3

Heat a large skillet or pot over medium heat. Add one teaspoon of oil and the asparagus with a few pinches of salt and pepper. Cook for about 5 minutes, or until the asparagus is tender. Add the white wine to deglaze and then remove the asparagus from the pan.

Step 4

Add the second teaspoon of oil to the hot pan along with the leeks and a few pinches of salt and pepper. Cook until the leeks are slightly charred and soft, about 3-4 minutes.

Step 5

Pour the sauce from the blender over the leeks and bring to a simmer. Turn the heat down and let cook for a few minutes until the sauce thickens. Add the cooked pasta, asparagus, and lemon zest. Stir to combine then turn off heat. Taste and add salt and pepper as desired.

Step 6

Serve garnished with toasted pine nuts and some fresh herbs or microgreens.