1. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. During the final 3 minutes of cooking, add the asparagus and peas directly to the pot to blanch. Before draining, reserve 1 cup of pasta water. Drain and set aside.

2. Sauté the garlic. While the pasta cooks, heat a large skillet over medium heat. Add the garlic with 2 tablespoons of vegetable broth or water and cook for 1–2 minutes, stirring often, until fragrant. (No oil needed.)

3. Make the creamy sauce. Drain the soaked cashews and add them to a blender with the plant milk, nutritional yeast, lemon juice, lemon zest, Dijon mustard, salt, and pepper. Blend on high until completely smooth, about 60 seconds.

4. Combine. Pour the sauce into the skillet with the garlic and warm gently over low heat for 1–2 minutes. Add the drained pasta, asparagus, and peas. Toss to coat, adding reserved pasta water a splash at a time to reach your desired creaminess.

5. Finish. Taste and adjust salt, pepper, or lemon. Serve warm, topped with fresh parsley or basil and a pinch of red pepper flakes if you like a little heat.