1 lb fettucine or other pasts of choice 1/3 cup shallots, finely diced 1 tbsp olive oil 6oz asparagus, tough ends trimmed 1 cup carrot, julienned 3/4 cup red pepper, destemmed, deseeded and diced 1 1/2 cups cremini or button mushrooms, destemmed, cut in half lengthwise, and sliced 2 tbsp garlic, minced 1 cup zucchini, cut into quarters lengthwise, and sliced 3/4 cup fresh or frozen peas 1/2 cup sun-dried tomatoes, cut into small pieces 3 tbsp dijon mustard 3 tbsp unbleached flour 1 tbsp onion powder 2 1/s cups soy milk, rice milk, or other non-dairy milk of choice 1/3 cup nutritional yeast flakes 3/4 tsp sea salt 1/2 tsp freshly ground black pepper 1/4 tsp crushed red pepper flakes (or more, to taste) 4 cups spinach, triple washed, destemmed, and roughly chopped 1/3 cup freshly choppd parsley 3 tbsp freshly chopped dill

In a large pot of boiling water, cook the fettucine for 8-10 mins or until al dente. Drain well, return the cooked fettucine to the pot, and set aside. Meanwhile, in a large non-stick skillet, saute the shallots in the olive oil for 2 mins to soften. Cut the spears of asparagus diagonally into 1-inch pieces, separating the stems and tips, and set the tips aside for later use. Add the sliced asparagus stems, carrot, and red pepper to the shallots, and saute for 2 minutes. Add the mushrooms and garlic and saute an additional 2 minutes. Add the zucchini, peas and sun-dried tomatoes, and continue to saute the mixture until the vegetables are tender.

Add the Dijon mustard, flour, and onion powder to the pan, stir well to combine, and cook the mixture for 1 minute while stirring constantly. Add the soy milk, nutritional yeast flakes, salt, pepper, and crushed red pepper flakes, stir well to combine, and cook the mixture an additional 2-3 mins or until thickened. Add the remaining ingredients, cover, remove the pan from the heat, and set aside for 2-3 mins to allow the spinach to wilt. Add the vegetable mixture to the cooked fettucine and toss well to combine. Taste and adjust the seasonings, as desired. Transfer the pasts to a large bowl or platter for service.