Vegan linguine with porcini, walnut, and fresh sage

Disclaimer: I haven't made this yet. I'm just planning here. But via Saveur, I find an intriguing no-knead pasta recipe/technique that looks good, though it calls for 1 egg per person. I have another vegan pasta recipe I'll sub in, since I'm not sure that just subbing a flax egg here will work. Bryanna Grogan Clark's recipe has worked well for me in the past, so I'll use that, but (gasp) use the food processor for kneading. Actually I find that she does give food processor AND bread machine options for the kneading, so I'll just go with that (nothing like taking the long way round the block!)

1 lb pasta dough, formed into linguine and dried

topping: This is adapted from another Saveur recipe

FOR THE SAUCE:
1 1/2 T extra-virgin olive oil
10 oz. porcini or other earthy mushrooms (portabella would work too),roughly chopped
1 cup soy creamer (unsweetened!)
1 15 1/2 oz can of cannelini beans, drained and rinsed well
1 s onion, thinly sliced
2 cloves garlic, minced
1/2 c walnuts
1/4 tsp red pepper flakes (optional)
2 T fresh sage leaves plus extra for garnish
Kosher salt and freshly ground black pepper, to taste

1. Fry onions in 1/2 T olive oil over medium heat until they're crisp and brown, but not burned. For the last few minutes, saute sage leaves as well, then remove from pan. Now use the same pan to dry-fry your walnuts 'til they're toasty but not burnt; remove and roughly chop.
2. In the same pan, heat to medium high, then add your mushrooms. Cover and cook for a few minutes, until they release liquid and brown, becoming very fragrant; now immediately lower heat to medium.
3. Add 1 T olive oil, and garlic, saute for 30 seconds being careful not to overcook the garlic.
4. Add cannelini beans, saute until beans start to split and soften.
4. Add soy creamer and optional red pepper flakes, lower heat to medium low, and let the liquid cook down to thicken slightly, then fold in fried onions, sage, and walnuts.
5. Serve over linguine, topped with additional fresh sage leaves, cracked pepper, and a sprinkling of sea salt if desired.