Fusilli with Mushrooms, Asparagus and Sun-dried Tomatoes

What You'll Need
2 tablespoons extra virgin olive oil
2-3 cloves fresh garlic, minced
2-3 cups mixed wild mushrooms (crimini, shiitake, button), brushed free of
dirt, then thinly sliced
sea salt
10-12 asparagus spears, sliced into 1-inch pieces
4 oz. sun-dried tomatoes, not oil-packed, thinly sliced
1/4 cup mirin
1⁄2 cup soy milk
4 oz. silken tofu
small handful fresh parsley, minced
1 pound fusilli

Instructions
Heat oil in a deep skillet and saute garlic for about 1 minute. Add
mushrooms, asparagus, sun-dried tomatoes and a pinch of salt. Saute until
tender and most of liquid has evaporated, about 10 minutes. Add mirin; boil
until reduced by half, about 3 minutes. Combine tofu and soy milk with
parsley until blended. Stir into skillet and season lightly with salt.
Simmer until liquid is reduced to sauce consistency, about 8 minutes.
While the sauce simmers, bring a pot of water to a boil. Add pasta and cook
al dente. Drain well; do not rinse and transfer to a large bowl. Spoon sauce
over pasta and toss to coat. Makes 4-5 servings.
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