Ingredients

• 8 ounces brown rice penne pasta

• 1 bunch asparagus, trimmed and cut into 3/4 inch pieces

• 1.5 cups unsweetened almond milk

• 4 teaspoons whole-grain mustard

• 4 teaspoons brown rice flour

• .5 teaspoon salt

• .5 teaspoon freshly ground pepper

• 2 teaspoons extra-virgin olive oil

• 3 tablespoons minced garlic

• 2 teaspoons minced fresh tarragon, or .5 teaspoon dried

• 1 teaspoon freshly grated lemon zest

• 2 teaspoons lemon juice

• .5 cup grated Parmesan cheese, divided

Directions

1 Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

2 Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

3 Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in .25 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining .25 cup Parmesan.