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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
  • subheading: Lemon Cream Sauce:
  • 1 tsp olive oil
  • 3 to 4 cloves of garlic , finely chopped
  • ⅓ cup ( 53.33 g) chopped onion
  • 2 oz sliced mushroom optional
  • 7 oz firm tofu or silken tofu
  • 1 cup ( 236.59 ml) non dairy milk such as almond or soy
  • 2 tbsp lemon juice
  • zest of half a lemon
  • ¼ tsp ( 0.25 tsp) onion powder
  • ¼ tsp ( 0.25 tsp) ground mustard
  • 1 to 2 tbsp ( 1 tbsp) nutritional yeast
  • ½ tsp ( 0.5 tsp) salt
  • 1 tsp flour , use starch or rice flour to make glutenfree
  • 2 tsp italian seasoning (I like 1 tsp basil, ½ tsp parsley, ⅓ tsp rosemary)
  • zest of the other half of the lemon
  • 3 to 4 ( 3 ) thin lemon slices
  • pepper flakes ,black pepper, vegan parm for garnish
Steps
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