Start by hydrating your soy curls in a bowl of boiling water for 5-10 minutes, ensuring the water covers the soy curls by about 2 inches. Meanwhile, roughly chop your asparagus and mince the garlic and sage.
Once the soy curls are hydrated, strain in a mesh sieve and press out as much water as you can with the back of a large spoon.
Heat a large heavy-bottomed skillet to medium high heat. Add 2 of the 4 tbsp of vegan butter to the skillet, and melt completely. Add the garlic and let sauté for about 2 minutes until it starts to become golden in colour.
To one side of the pan add the soy curls, and to the other add the asparagus. Stir gently to coat in the butter, cover partially and let cook for 5 minutes.
Turn down heat to medium. Add in the peas, lemon juice, remaining vegan butter, salt and pepper, chopped sage, nutritional yeast and olive oil. Stir well until the butter has melted and everything has been thoroughly coated. Cover and cook for another 5 minutes.
Toss in the cooked fettuccini, ensuring all the noodles are well incorporated.
Serve and garnish with additional fresh sage and a lemon slice. Enjoy!
