Creamy Spring Pasta With Shiitake Mushrooms And Peas

Heat the olive oil in a skillet over a medium flame. Add two of thernchopped shallots. Cook until they're fragrant and soft (about 3). Addrnthe garlic and cook for another minute or two.
Transfer the shallot, garlic, and oil mixture to a blender or foodrnprocessor. Add the tofu, nutritional yeast, lemon juice, salt, nutmeg,rnand black pepper to taste. Blend the ingredients thoroughly, adding arnlittle water as you go. You want a sauce that has a thick, rich,rncreamy texture--just like regular alfredo sauce. A quarter cup ofrnwater should be about right. When the sauce has your desiredrnconsistency, set it aside.
Place one pot of water on the stove to boil for the pasta andrnanother small pot to boil for the peas. In the meantime, add the finalrnchopped shallot back to your skillet (there should be enough oil leftrnin it for sauteing) and cook it for 2-3 minutes. Add the shiitakernmushrooms, season them with sea salt and pepper to taste, and sauternuntil they're totally soft and cooked through.
When the water is boiling, add pasta and cook according torndirections. Add the peas to the small pot of boiling water and cookrnfor a few minutes, or until they're tender and bright.
When pasta is ready, transfer it to a serving bowl. Add the peasrnand shiitake mushrooms and combine them thoroughly. Top the pasta withrnabout a half cup of the alfredo sauce, adding more as needed, untilrnit's quite creamy but not drowning. Divide the pasta into bowls andrnsprinkle with fresh chives. Serve.