Preparation

• Start by adding softened vegan butter to a small bowl. Combine it with fresh garlic, Italian seasoning, lemon juice, and a pinch of salt. Set this heavenly mixture in the refrigerator while you prepare the rest.
• Preheat your oven to a warm 425°F.
• In a medium bowl, toss the chopped asparagus pieces with avocado oil, ¼ teaspoon salt, and ⅛ teaspoon pepper until evenly coated.
• Spread the seasoned asparagus on a lined baking tray and pop them into the oven for about 12-15 minutes, or until tender and slightly golden.
• Meanwhile, bring a large pot of water to boil over high heat. Add 2 tablespoon of salt, then the Chickapea spirals. Cook for about 7 minutes, stirring gently.
• Once cooked, drain the pasta and rinse it under warm water.
• Transfer the drained pasta into a large bowl. Toss it with 2 tablespoon of the garlic butter prepared earlier.
• Once roasted, mix the asparagus into the buttery pasta.
• Serve generous portions on plates with a squeeze of fresh lemon and a sprinkle of paprika.