In a pot of boiling water, begin to cook your fettuccine.
While the pasta is cooking, place tofu, nutritional yeast, lemon juice, garlic powder, salt/pepper to taste, cooking wine, water and melted vegan butter in a blender. Blend until sauce until creamy.
In a hot pan on low heat, add sauce and reduce for about 20 minutes.
Rinse and chop your asparagus and mushrooms.
In another pan, cook your asparagus and mushrooms for a few minutes with a drizzle of olive oil.
Once the pasta is cooked, drain the water. Mix cooked pasta with homemade sauce and cooked asparagus and mushrooms.
Sprinkle some red pepper flakes for a little heat! :)