Creamy Fettuccine

Prep: Clean the shiitake mushrooms by rubbing with a damp towel. Wash and dry the remainder of the produce. Trim mushroom stems, and thinly slice. Peel and dice the onion, chop the parsley, mince the garlic. Cut a slit in the silken tofu package to drain and discard the liquid. Slice lemon in half, juice into a small bowl and set aside. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Toss the mushrooms with ¼ cup olive oil, 1 ¼ teaspoons salt and ½ teaspoon pepper. Arrange flat on baking sheet, place in oven, and bake until lightly browned and crisped, about 30 minutes. Check halfway through and flip to make sure they are not sticking to the pan.

To make the pasta, bring a large pot of water to a boil, add fettuccine and cook until soft, about 8-10 minutes. Drain pasta in colander and return to the large pot.

Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add onions and garlic, and cook until softened, about 2-3 minutes. Turn off heat.

In a blender or food processor, combine the cooked garlic and onions, silken tofu, 2 tablespoons of the lemon juice, nutritional yeast and 1 teaspoon salt. (If necessary, cut or crumble the tofu into pieces that will fit in your blender.) Blend until a smooth consistency is reached, about 2 minutes. For a tangier sauce, add the remaining lemon juice.

Pour the sauce over the pasta and toss until well coated. Top with browned shiitake mushrooms and chopped parsley. Serve warm, and enjoy!