Pasta with Asparagus and Peas in Lemon Cream Sauce

It's springtime, and asparagus is in season! This fast and easy recipe, based on one from Cooking Light, originally called for heavy cream. I've replaced the cream with silken tofu and oatmilk to make it higher in protein and lower in calories and saturated fat. It's easy enough for a weeknight, but elegant enough for a special meal. Cut a thin slice from the center of the lemon before juicing to use as garnish for a fancy presentation.

Ingredients:

12 ounces spaghetti or linguine

1 bunch asparagus, trimmed and cut into 1" quills

1 cup frozen peas

1 tablespoon butter or margarine

1/4 teaspoon fresh-ground mixed peppercorn

2 teaspoons bottled minced garlic (or 2 garlic cloves, minced)

1 (10.9-ounce) package Mori-Nu silken tofu

1 cup oatmilk

2-3 dashes ground white pepper (or ground cayenne)

1 large lemon, juiced (about 3 tablespoons)

Directions:

Cook pasta according to manufacturer's directions. Add asparagus during last minute of cooking. Place peas in colander and drain pasta and asparagus over peas. Set aside.

While pasta cooks, heat butter or margarine over medium-high heat in large saute pan. Add garlic and fresh-ground mixed peppercorn, and cook until fragrant, about 3 minutes, stirring often.

Meanwhile, combine tofu, oatmilk, and white pepper in blender, and puree until very smooth. Add tofu to pan and combine. Add pasta to pan and combine.

Cook until heated through, being careful to avoid overheating the sauce.

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