Cook pasta according to package instructions, tossing peas or asparagus into the cooking water a few minutes before the pasta is done to warm and/or cooke the veggies. Meanwhile, combine tofu, mustard, vinegar, and optional nutmeg in a blender. Whiz until smooth and creamy, adding 1 to 2 tablespoons of water if necessary. Toss warm pasta and veggies with the cream sauce and garnish with freshly ground black pepper before serving.
Chef's Note: Any pasta shape and gluten-free pasta may be substituted here. Half a package of Mori-Nu tofu (any firmness) may also be substituted for the silken tofu.