Preheat oven to 400 degrees

Add asparagus to a baking sheet and drizzle with olive oil and season with salt and pepper. Top with thin slices of lemon and bake for 20 minutes.

Bring a pot of salted water to a boil and add pasta. Cook according to pasta instructions.

In a large skillet, melt the vegan butter in with a tablespoon of olive oil over medium high heat. Add onion and cook until translucent.

Add the garlic and cook until fragrant. About 2 minutes.

Add flour stirring constantly and cook for 2 minutes.

Whisk in almond milk. Add Italian seasoning, garlic powder, cayenne, and another pinch of salt and pepper. Bring to a simmer and reduce heat to low. Simmer for about 10 minutes.

Once asparagus is cooked, cut into thirds and add to the sauce along with the roasted lemon. *Hint: Don’t eat the lemon…this just adds flavor.

Squeeze lemon juice over the sauce and stir. Drain pasta and add to the creamy sauce. Top with fresh basil and enjoy!