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1
In a large stockpot over medium heat, cook the pasta according to package directions.
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2
Remove from the heat, drain, and rinse with cold water.
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3
Toss with the olive oil to prevent sticking.
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4
Return the pasta to the stockpot and set aside.
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5
In a large skillet over medium heat, warm the vegetable oil.
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6
Add the bacun and pan fry it for 2 to 4 minutes, until browned.
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7
Remove from the heat.
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8
Once the bacun is cool enough to handle, chop it into bits and transfer it to a small bowl.
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9
Set aside.
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10
In a large, heavy saucepan over medium heat, melt the margarine.
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11
Add the flour and cook for 3 minutes, stirring well to avoid clumps.
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12
Slowly add the vegetable stock to the saucepan, stirring constantly.
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13
Reduce the heat to low and let simmer, uncovered, for 20 minutes.
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14
Add the 3/4 cup sundried tomatoes, soy milk, red pepper flakes, salt, and black pepper.
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15
Remove from the heat.
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16
Using an immersion blender (or transfer to a regular blender), puree until smooth and creamy.
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17
Return to the heat (and, if using a regular blender to puree, the saucepan).
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18
Add the asparagus and peas to the saucepan and simmer for 10 minutes, until the sauce takes on the thickness and consistency of spaghetti sauce.
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19
Remove from the heat.
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20
Transfer the sauce to the stockpot containing the pasta and toss well.
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21
You may need to restore to medium-low heat to thicken the sauce and really coat the noodles.
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22
The sauce should not be runny.
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23
Place 6 shallow entree-sized bowls on the counter.
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24
Place 2 cups (76 g) of the pasta in each bowl.
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25
Garnish with the remaining sundried tomatoes and parsley.
