Asparagus with Angel Hair and Tofu Cream Sauce

Ingredients You'll Need:

2 lbs. Asparagus
1 Onion, large, chopped or thinly sliced
1 tbsp. Garlic, crushed
1 lb. Angel Hair, whole grain
1 lb. Tofu
3 Carrots, medium
1 cup Lemon Juice
2/3 cup Nutritional Yeast
2 tbsp. Corn Starch
1 tsp. Turmeric, powder
red or black pepper to taste, or
1 Chipotle Pepper if you like a smoky taste.

Cooking Instructions:

My pasta recipes are prepared in what many people
would consider a non-traditional quick method.

I prepare the veggies and sauce in either a large covered ceramic dish
in a microwave oven, or in a wok.

If cooking in a wok, stir fry the veggies
in a little water at 375 degrees Fahrenheit.

And reduce the heat to simmer, when the sauce is added.
Wash and peel the onion and garlic.

Cut the onion in half from top to bottom, and thinly slice across each half.

Place the onions in the pot or wok. Crush the garlic and add to the onions.

Cook the onions and garlic until the onions begin to become translucent.

Wash, clean and peel the asparagus, cut them into bite size pieces.

Add them to the cooked onions and continue cooking
until the asparagus is tender, (about 10 minutes).

While the veggies are cooking, cook the angle hair pasta.

I cook my pasta on the stove top,
either in a regular pot, or in a pasta pot.

When cooking pasta in a conventional pot on the stove top,
I often found that the pasta would stick to the bottom of the pot.

Then i would pour the boiling water and cooked pasta
into a colander to drain off the water.

With the pasta pot, the pasta never sticks to the bottom of the pot,
and when it's cooked, all that is necessary is to lift out
the inner pot and the water drains out.

Do not cook the pasta with the lid on the pot
or the water will boil out between the inner and outer pot.

When cooking spaghetti in the pasta pot,
be sure to stir the pasta when it begins to soften,
in order to make sure that none is sticking
through the holes of the inner pot.

Prepare the sauce in a high speed blender.

Begin by pouring the lemon juice into the blender container.

Add the tofu block which has been broken into pieces.

Wash, peel and cut the carrots into chunks
and add to the blender container.

Add the corn starch, turmeric, and pepper.

Place the lid on the container and run at high speed
until the sauce is "creamy smooth."

When the pasta and veggies are done,
drain the pasta and add it to the veggie cooking pot or wok.

Add the sauce, and mix well.

If cooking in a microwave,
cover the baking dish and cook for another ten minutes,
mixing again after five minutes.

If cooking in a wok, reduce the heat to 200 degrees fahrenheit,
and continue cooking and mixing until the sauce thickens.

Serve and enjoy!