Vegan Fettuccine with Asparagus and Lemon
12 ounces uncooked fettuccine
1 pound asparagus
1 cup unsweetened non-dairy milk (soy, almond, rice, etc)
2 tablespoons egg substitute (equivalent to 1 egg) or 1/4 cup of silken tofu (blended in a blender)
2 tablespoons non-dairy (go veggie or any other brand) grated parmesan "cheese"
Salt and pepper
Bring a large pot of salted water to a boil and add the fettucine. Cook as directions on box of spaghetti say. When desired tenderness, drain the fettuccine in a colander.
Meanwhile, break the tough ends of the asparagus, discard, and cut the asparagus into 1-inch pieces. Place in a sauce pan, add about 1/2 inch of water, and bring to a boil. Cover and cook over medium low heat for 3-4 minutes, or until barely tender.
Finely grate 1 tablespoon of the lemon peel. Be careful to only grate the yellow part; the white pith underneath is bitter. Squeeze 2 tablespoons of juice from the lemon
Whisk together (non-dairy) milk and egg substitute in a large saucepan. Cook over medium heat for 4-5 minutes, or until very warm. Don't let it boil, or it will curdle. Remove from heat, add the parmesan, asparagus, lemon zest, and lemon juice, and stir until combined. Add fettuccine and toss until completely coated. Season with salt and pepper and serve immediately.