On a cutting board, crush and mince the garlic clove and set aside. Wash and finely slice (or dice, if you prefer) the baby bella mushrooms and set aside. Roll and chiffonade the basil and parsley and set aside.

Cook pasta in a large saucepan according to package directions. Use only salt to prepare your pasta water (avoid oil; it makes the pasta tacky). When al dente, drain in a colander; rinse with cold water, and return to saucepan and remove from heat.

In a food processor or blender, blend half of the silken tofu and soymilk together until creamy. If desired, add more silken tofu. In a large saucepan or skillet, combine the margarine, lemon juice, onion powder, half of the crushed garlic (reserve the other half for the mushrooms), pinch of nutmeg, and salt and pepper, to taste over medium-low heat until hot, stirring often. In a separate small bowl, combine cornstarch and ½ cup cold water. Stir until blended. Once the sauce is hot, add the cornstarch and water mixture and stir until creamy over medium heat (do not let sauce boil again). Once sauce has reached desired thickness, add in fresh parsley and basil (as much or little as you like), salt and pepper (freshly cracked is best for this) to taste, and the cooked pasta. Combine and keep warm over a low heat.

In the pot that you boiled the pasta, add a tbsp. of olive oil and remaining garlic and heat over medium heat for 1 minute. Add in the sliced mushrooms and white wine. Sauté until caramelized and fragrant (about 4-5 minutes). Remove from heat.

On plates, use tongs to place a generous helping of pasta and top with garlic sautéed mushrooms and remaining basil and parsley, if desired, for garnish. A grind of freshly-cracked pepper also makes an attractive garnish to this dish.