1/2 ounce dried porcini mushrooms
1/2 cup boiling water
12 ounces pasta of choice (I used campagnelle but could use gluten-free or whole wheat spirals)
1 pound asparagus, trimmed and cut into 1-inch lengths
1/2 cup light silken tofu (or firm silken)
1/2 cup plain soymilk
1 clove garlic
1 pinch nutmeg
salt and pepper, to taste
2 teaspoons lemon juice
1 teaspoon sherry
15 ounces cannellini beans (or great northern beans), drained and rinsed