• 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

Lemon Cream Sauce:

• 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