CREAMY VEGAN LEMON MUSHROOM PASTA

1. Zest an entire lemon and set lemon zest to the side.
2. In a blender combine tofu, 1 1/2 cups water, garlic powder, onion powder, juice of a lemon, nutritional yeast and salt. Blend until smooth.
3. In a pan add 1-2 tbsp evoo and then add half the amount of mushrooms (sliced). Season with salt then move the mushrooms around so juices release a bit. After 5 minutes add minced garlic and saute on low heat for and additional 5 minutes. Add 2 tbsp vegan butter to the pan, let melt then pour in tofu mixture. Cook on medium-low heat for 15-20 minutes.
4. Meanwhile make pasta according to the directions on the package and pan fry the other half of the mushrooms. Add about 1 tbsp of vegan butter or evoo and add mushrooms letting them get golden on each side. Season with salt and pepper.
5. Once the pasta is done and sauce is thickened, add pasta directly to sauce, then add in the zest of the lemon, toss and season with freshly ground pepper and a pinch of salt if needed!
6. Serve with crispy sautéed mushrooms and fresh cilantro or parsley.