Cook the pasta in boiling water. Drain and rinse. Set aside.
Place all the cheesy sauce ingredients in the container of a high-speed blender. Blend on high until completely smooth.
In a pot over medium heat, whip the sauce approximately 7 minutes until it has thickened. Set aside.
In a skillet, over medium-high heat, brown the mushroom with 1 tbsp of oil, salt and pepper. With the help of a potato masher, press the mushroom to remove the excess water. Cook the mushroom until grilled. Set aside.
In a skillet, over medium heat, brown the asparagus with 1 tsp of oil, salt and pepper.
Put it together
Mix the pasta with the sauce and serve the mushroom and asparagus on top.