Vegan Lemon Asparagus Pasta

Ingredients

• 8 oz fettuccine or other pasta (, glutenfree pasta if needed)
• 1 tsp olive oil
• 1 clove of garlic (, finely chopped)
• 1 lb asparagus (, chopped into 2 inch pieces, remove tough bottom stem)
• dash of salt and black pepper
• 1 tsp olive oil
• 3-4 cloves of garlic (, finely chopped)
• 1/3 cup chopped onion
• 2 oz sliced mushroom (optional)
• 7 oz firm tofu ( or silken tofu)
• 1 cup non dairy milk ( such as almond or soy)
• 2 tbsp lemon juice
• zest of half a lemon
• 1/4 tsp onion powder
• 1/4 tsp ground mustard
• 1-2 tbsp nutritional yeast
• 1/2 tsp salt
• 1 tsp flour (, use starch or rice flour to make glutenfree)
• 2 tsp italian seasoning ((I like 1 tsp basil, 1/2 tsp parsley, 1/3 tsp rosemary))
• zest of the other half of the lemon
• 3-4 thin lemon slices
• pepper flakes (,black pepper, vegan parm for garnish)

Steps

1. 1

   Cook the fettuccine according to instructions on the package, rinse in cold water and set aside. Heat oil in a skillet over medium heat. Add garlic and cook for half a minute.

2. 2

   Add asparagus, pinch of salt and black pepper and mix. Cover to cook/steam for 3 mins or until bright green. Transfer to a bowl.

3. 3

   Add oil to the same skillet over medium heat, add garlic and cook for a few seconds. Add onion and mushrooms and cook for 2 mins

4. 4

   Meanwhile, blend ingredients from tofu to flour until smooth. Add the blended sauce to the skillet, add herbs, and mix in. Bring to a simmer. Fold in the rest of the lemon zest, lemon slices. Taste and adjust salt and flavor with additional salt , garlic powder, herbs and some black pepper if needed.

5. 5

   Add the the cooked pasta and 2/3 of the asparagus and mix in. Cover and take off heat and let the flavors meld for 2 mins.

6. 6

   Garnish with pepper flakes, black pepper and fresh basil and optional vegan parm and the cooked asparagus. and serve.