Creamy Vegan Lemon Asparagus Pasta

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Ingredients

1 bunch asparagus ((trimmed and washed // ~12 ounces as original recipe is written))
1 pinch each sea salt + black pepper
2 medium lemons ((sliced thinly))
3 1/2 Tbsp olive oil ((divided))
3-4 large cloves garlic ((minced))
10 ounces bow tie pasta ((~5 cups as original recipe is written // see notes if GF*))
2 1/2 cups unsweetened plain almond milk*
3-4 Tbsp all-purpose flour ((sub another thickener if GF*))
1-2 Tbsp nutritional yeast ((optional // for a subtle cheesy flavor))

As published by Minimalist Baker.

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