1 (16 ounce) bag pasta
1 bunch asparagus, chopped into bite-sized pieces
1 stick (1/2 cup) non-hygrogenated vegan margarine, divided
6 large cloves garlic, chopped
1 cup plain nondairy milk (I use soy)
1 (12 ounce) package silken (firm) tofu
1 vegetable bouillon cube
salt and pepper, to taste
1 (12 ounce) frozen bag peas
1. Boil salted water and cook pasta according to package. Add the asparagus to the boiling pasta water at the end and cook just until tender.
2. For sauce, melt 3/4 stick margarine and add the garlic. Do not brown the garlic, just simmer it to flavor margarine. Squeeze 1/2 of the lemon's juice into the margarine, garlic mixture.
3. In blender, whip the entire package of tofu and milk until thick and creamy, then add to margarine mixture. Stir until well mixed on low heat. Add broth cube to creamy mixture and stir until dissolved. Add salt to taste.
4. After draining the pasta, return it to the pot and add the peas, then pour the creamy sauce over the pasta and stir it up. Sprinkle with pepper and serve it immediately.