Vegan (almost) creamy pasta with porcini mushrooms and peas

Ingredients: 

Porcini mushrooms (I had dried ones that I rehydrated by submerging them in hot water for about 30 min)
Peas
Parmesan cheese (omit if doing full vegan)
Lemon zest 
And the ingredients from the recipes below!

Here is the pasta recipe I used, and I didn't follow the instructions really, just mixed it up by hand and kneaded it for a few minutes until it was smooth. Then used a pasta maker to cut the pasta (rolled it to level 6). 

Sauce was inspired by this recipe with the following modifications:
I added 1/4 cup brown onion to the garlic at the very beginning, and didn't have almond milk but DID have vegan half and half, so I used 1 cup of that + 1 cup white wine + 1/2 cup liquid from rehydrating the porcini mushrooms (you could also probably use veggie stock). I also didn't have arrowroot or cornstarch so I used tapioca starch and would recommend using a little less than the 4 tbsp in the recipe. After blending it I put it back in the skillet and added the juice of about 1/2 lemon, some garlic salt, and some black pepper. 

Instructions:

1. Rehydrate mushrooms (if using dried ones)
2. Make pasta dough and then set aside to rest
3. When mushrooms are done, drain and RINSE!! If you're using rehydrated ones they can be really gritty so you'll want to make sure to rinse them well and make sure to set aside some of the liquid for the sauce 
4. Make the pasta sauce according to recipe above
5. Sauté mushrooms and peas in EVO and garlic salt, then deglaze pan with a generous amount of white wine (I probably used close to a cup by the end) 
6. Cook pasta and reserve some of the pasta water, then mix it with the sauce, pasta and veggies 
7. Serve with lemon zest and with or without parmesan!