Asparagus & Lima Bean Pasta Salad

Lemony asparagus & lima bean pasta salad with creamy roasted bell pepper and almond sauce is a great vegan spring or summer meal.

200 g/0.5 pound of pasta of your choice (I used GF penne)
200 g/0.5 pound of green asparagus
1 can of lima beans
½ cup of almond flour
1 roasted bell pepper from a jar
4 cherry tomatoes (optional)
1 tbsp white miso
2 tbsp tahini
½ yellow onion
2 cloves of garlic
1 lemon, zest+juice
fresh dill to serve
salt, pepper

View the full recipe at Green Evi →