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Blanch the asparagus in boiling water briefly then refresh in cold water. Set to one side.
Combine 1 crushed garlic clove, olive oil, breadcrumbs, red pesto and the grated Parmesan in a bowl.
Cook the pasta to pack instructions. Meanwhile, melt the plant butter in a saucepan. Add the remaining garlic and fry for 1 minute. Add the flour and cook for another minute.
Slowly whisk in the soya milk, adding 700ml initially, until a thick bechamel forms. Add more soya milk if necessary. Take off the heat and add the nutritional yeast, vegan Parmesan and season with salt and black pepper.
Preheat the grill to medium-high. Mix together the pasta and sauce in an ovenproof dish. Top with the asparagus and breadcrumbs. Put under the grill for 5 minutes until crispy.