vegan chicken mushroom fettuccine Alfredo with roasted asparagus

Ingredients:
1 lb fettuccine pasta
1 cup cashews, soaked in water for at least 4 hours
1 cup water
2 tablespoons nutritional yeast
2 tablespoons lemon juice
2 garlic cloves, minced
Salt and pepper to taste
1 tablespoon olive oil
1 small onion, chopped
8 oz mushrooms, sliced
8 oz vegan chicken (such as Gardein), sliced
1 lb asparagus, trimmed and cut into bite-sized pieces
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
Drain the soaked cashews and add them to a blender along with the water, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the sliced mushrooms and vegan chicken to the skillet and sauté until lightly browned, about 5-7 minutes.
Add the cashew Alfredo sauce to the skillet and stir to combine with the mushrooms and chicken. Cook for a few minutes until the sauce thickens.
While the sauce is cooking, preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place the asparagus on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the preheated oven for 10-12 minutes, or until tender.
To serve, divide the cooked fettuccine among four plates. Spoon the mushroom chicken Alfredo sauce over the pasta and top with the roasted asparagus.