8 ounces uncooked penne or ziti
1 tablespoon olive oil
2 medium shallots, finely chopped
2 cups tomato sauce (one with garlic and onion works well)
2/3 cup plain rice milk or non-dairy vegan creamer
2 pounds pencil-thin asparagus, trimmed and cut into 1-inch pieces
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper

Bring a large pot of water to a boil. Add pasta; stir to prevent sticking. Cook pasta just until tender, about 10 minutes. Drain well.

Meanwhile, in a large skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes.

Stir in tomato sauce and rice milk, increase heat to high and bring to a boil. Add asparagus and tarragon and reduce heat to low. Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes.

Add pasta to asparagus mixture alsong with salt and pepper. Toss until well coated and serve hot.