Penne with Portabella Mushrooms and Asparagus in a Tomato Cream Sauce (Vegan or not)

INGREDIENTS

15 oz

can tomato sauce

2 cups

milk choice (I used unsweetened almond milk)

1/2 cup

nutritional yeast or ¼ – ½ c fresh shredded Parmesan

1/2 tsp

onion powder (see note)

1/2 tsp

garlic powder (see note)

1 tsp

agave (or a heaping tsp sugar)

1 tsp

lemon

Splash of liquid smoke (optional)

1 tbsp

soy sauce (or GF/soy free substitute)

2 tbsp

water

2 1/2 tbsp

cornstarch

Salt and pepper

1 lb

asparagus

1 tbsp

butter or margarine (or nonstick spray or a thin layer of water)

– 4 portabella mushroom caps (pictured with 4)

12 oz

whole wheat penne pasta or gluten free pasta