Lemon Cream Pasta with Vegan Chicken

Today for lunch, I decided to whip together an fast and easy creamy pasta dish.

To make the cream sauce, I used a half a block of soft tofu and blended it with soy milk, lemon juice, salt, and pepper.  I sauteed vegan chicken in olive oil and garlic on medium high heat.  I added asparagus, mushrooms, onions and seasoned it with salt, pepper, and red chili flakes and cooked for 3 minutes.  I added cooked whole wheat noodles and let that cook together for about 5 minutes.  I then added the creamy tofu mixture and tossed the noodles, veges, and chicken together.  I let that cook all together for about 3 minutes.  This was my first time cooking this dish and it turned out pretty good!