Vegan Creamy Pasta

Ingredients:

Sauce
1 1/2 cup water
1 ( 10.5 oz) box of extra-firm reduced-fat silken tofu
1 tablespoon lemon juice
1/3 cup nutritional yeast
2 tablespoons cornstarch
1 1/2 tablespoon seasoning mix ( I use a vegan mushroom gravy mix, but it can any seasoning blend or vegetable broth powder )
1/2 teaspoon salt
2 teaspoon garlic granules

Combine all, blend until smooth. Add more water if desired ( up to 1 1/2 cups ) Pour into a saucepan and stir on heat until it boils, then turn down the heat and let it simmer until desired thickness. ( Just a few minutes is fine )

Pasta

6 oz. of your favorite kind of pasta shapes ( Shells, bow-ties, etc.)
1 ( 12 oz.) jar of mushrooms
1 red bell pepper, diced
1 small onion
( you can add or take away any vegetable you like, it's very versatile )

Cook the pasta according to the instructions on the package. While it's cooking, add the onion and bell pepper to a pan with a little water, and cook ( add more water as needed 1 T. at a time to keep them from sticking to the pan) Drain the pasta, add it to the vegetable when the onions are becoming transparent and the peppers are soft but still a little firm, and pour in the sauce. Enjoy...