Creamy Vegan Lemon Asparagus Pasta

Oh boy, oh boy! I was pretty quiet about this for a while, but my growing belly makes it hard to hide the fact that I'm pregnant! We found out on Valentine's Day we are having a boy and I cannot explain into words how excited I am. He is perfect in every way. I saw him on the screen and all I could think was I MADE THIS! I've never felt stronger or more like a goddess in my life. 💪

First trimester was ROUGH. I wasn't sick so much, but holy tired! Here are some 1st trimester memories:
-I found out I was pregnant while visiting my sister and mom to see some Alabama football. I gave up caffeine that day and it took two days to recover from my caffeine withdrawals.  I think I made it through the first quarter of the football game before I had to go home to sleep.
-I have never slept more in my life. I felt like Sleeping Beauty. I would wake up, go to school, leave right after, and sleep until dinner, eat, then go right back to bed.
-The only thing that sounded good was pizza. I ate so much pizza that the employees started remembering me!
-Soooo many food aversions! I can't stand sweet potatoes at the moment, and if I even eat a raw veggie I feel like celebrating. I had to go to the grocery store each night because I never knew what I wanted to eat until I was in that moment.
- I couldn't dye my hair and could hardly wait until I got to schedule that appointment...3 months later!
-My immune system was awful. I got the flu twice, on top of a cold. I've never had to take so many sick days!
-All I wanted to eat was bread, bread, and more bread.

2nd trimester is much better. I'm feeling more like myself, which is so nice. Here are some highlights so far:
-I started drinking a little caffeine again, which makes me feel more human. I allow myself either one cup of black tea, or a cup of coffee. Every one in a while I'll get a Dutch Bro's mocha....They are just so damn good!
-I finally stopped taking a nap every.single.day. I'm down to about half the week now, haha.
- Helloooo morning sickness! I brush my teeth, I puke. I eat pumpkin muffins, I puke. I breathe, I puke. I've just accepted that this is my life in the 2nd trimester.
-I finally had to start wearing maternity shirts. I'm still good with my leggings but the shirts are what gets me.
-I was able to ski through all of it, which was a blast! Baby and I make a great team. :)
-I started feeling little kicks and it just makes my heart melt. It also makes me giggle when I don't expect it.
-I'm trying not to sound like an alcoholic but, I do miss drinking... so much. I just want a glass of wine, or a Bloody Mary, or...something, anything! I didn't realize how much I would miss it.
-I still only want to eat bread...

Here are a few more highlights in picture form:

Our first appointment to find out if we really were going to be parents! He looks great, but I was terrified on the inside.

Our gender reveal party. I was surprised we were having a boy but RC, his family, and my dad all knew he was going to be a boy. 🙌

I'm sure I'll have more to add about the end of the 2nd trimester and 3rd trimester, but how about a recipe?! I found the original recipe here.

Creamy Vegan Lemon Asparagus Pasta

Ingredients:

1 bunch asparagus (12 ounces), trimmed and washed
2 tbsp. vegetable broth
Sea salt and black pepper
2 lemons
3-4 cloves garlic, minced (2 Tbsp)
10 ounces bow tie pasta (I used 16 oz because that was what they had at the store)
2.5 cups unsweetened plain almond milk
3-4 Tbsp all purpose flour
You can add nutritional yeast, but I did not.

Directions:

1. Preheat oven to 400 degrees. Add asparagus to baking sheet . Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.
2. In the meantime, bring a pot of water to a boil and salt generously.
3. While the water is heating, bring a large skillet to a medium heat. Once hot, add 2 Tbsp vegetable broth and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
4. Add 3 Tbsp flour and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 at a time. Add a healthy pinch of salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
5. Add pasta to boiling water and cook according to the directions. Then drain and set aside.
6. Add sauce to a blender to make the sauce creamier. Add another pinch of salt and peper. If it looks too runny, add another Tbsp of flour. Blend until creamy and smooth.
7. Once your sauce has reached desired thickness, add the juice of half a lemon and stir. *Add the lemon to a separate container before adding to pasta unless you want seeds in your pasta as well, yuck!
8. Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
9. Top with remaining asparagus. Serve with a lemon wedge and vegan Parmesan cheese (recipe below)
10. Enjoy!

Vegan Parmesan Cheese

Ingredients:

3 Tbsp nutritional yeast
3/4 cup cashews
1/4 tsp garlic powder
3/4 tsp sea salt

Directions:
1. Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh.

And now here is a picture of an adorable man eating pasta. 💗