Lemon Pasta with Roasted Asparagus

-1 Preheat your oven to 400 F. 
-1 Rinse the asparagus and cut them into 1u0022 sticks. Toss together with the olive oil and season with a little salt and pepper. Roast for 20 minutes while you prepare your pasta.
-1 Bring a large pot of salted water to a boil. Once boiling, add in your pasta. Cook for about 7-8 minutes, until al dente- the pasta will continue to cook in the lemon sauce. 
-1 Once the pasta is done, reserve about 1 cup of the pasta water and drain the pasta in a colander. 
-1 In a large saute pan (or the same pot you cooked your pasta in), melt the vegan butter over medium/low heat. 
-1 Once melted, add in the garlic and cook together for about 2 minutes, until the garlic becomes fragrant. 
-1 Add in the lemon juice, spices, nutritional yeast almond milk and 1/2 cup of the pasta water. Stir together until well combined. 
-1 In a small bowl, mix the tapioca flour with about 2 tsp of water until the flour is fully dissolved. Pour that tapioca slurry into the pot, and whisk it in vigorously until the sauce is fully combined. Cook on medium/low for 2 minutes.
-1 Add your pasta back into the pot and let it cook in the sauce for about 5 minutes on medium/low heat.
-1 Once the asparagus is ready, mix it into the dish and enjoy! Top with zested lemon, extra nutritional yeast and red pepper flakes.