Creamy Avocado & Mushroom Pasta with Asparagus (Serves 3)

For those days when you secretly crave cheese, I experimented to create a tasty alternative pasta sauce - Its so creamy!  Plus, the tofu means it still has a heap of protein (and ahem… fat).  The sauce is enough for 3 meals - dinner, the next day’s lunch, and one for the freezer!

Ingredients:
1 ripe avocado
1 280g block firm tofu 
1 bunch asparagus
10 large white mushrooms
1 heaped Ts vegan cream cheese (optional)
150ml soya milk
2 cloves garlic, minced
2tsp vegetable stock powder
2tsp lemon juice, white wine or apple cider vinegar
herbs - I used thyme, oregano and basil
a little salt and lots of black pepper 
75g wholewheat fusilli pasta per serving  

Method:
Set the pasta boiling because the rest won’t take long.  Blend together 4 mushrooms, the avocado, tofu, milk, vegan cream cheese and vinegar/lemon, until smooth.  You might have to do it in two batches if using a small blender - or just use a handheld one.  Pour into a deep pan and add the seasoning, then heat on low, stirring continuously.  Steam the asparagus and rest of the mushrooms, quartered, for 5 minutes.  Serve when the sauce is hot, and enjoy!