Heat a large non stick* skillet over medium-high heat. Once hot, 3 cloves garlic, mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
* If you don't have non stick skillet you might need to use 1 Tbsp olive oil
Sauté for 5-7 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus are tender. Remove from skillet and set aside.
Cut the tempeh into cubes and season with pepper, salt, and smoked paprika. Fry for a few minutes, until golden brown.
Bring a large pot of water to a boil, add pasta and cook according to package instructions, then drain and set aside.
To a blender add vegan cream cheese, almond milk, vegan parmesan cheese* (optional), nutritional yeast, lemon juice, red pepper flake, and pinch sea salt and black pepper. Blend until creamy and smooth, add back to skillet.
Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally. Add cooked drained pasta directly to the sauce along with asparagus, mushrooms, and tempeh. Toss to coat.