Preheat oven to 425°F. Cook pasta according to package directions. Reserve 1/2 cup of pasta water for the sauce. Rinse pasta under cold water.
Toss asparagus with 1 tsp oil, salt, and pepper, and roast in the oven until bright green and tender, about 6 to 8 minutes (or use air fryer 400°F for 4 minutes).
In a large skillet over medium-high heat, melt vegan butter. Add the shallot and garlic, cook until soft and translucent, about 2 to 3 minutes. Reserve 3 oz of red peppers and slice thinly. Add remaining roasted red peppers, plant milk, cornstarch, nutritional yeast, and reserved pasta water to skillet. Stir to combine. Transfer the roasted red pepper sauce to the blender.
Blend on high until smooth, about 1 to 2 minutes. Season sauce with salt and pepper and return to skillet. Bring to a boil and simmer until thickened, about 4 to 6 minutes. Add cooked pasta, roasted asparagus, peas, remaining roasted red pepper, and oregano. Stir to combine and heated through. Season with lemon zest, salt, and pepper. Top with grated vegan parmesan.
NO RULES: Use whatever noodles you like – gluten free or not, or even spiralized veggies! And feel free to add a bit more protein of choice for extra staying power, although most gluten-free noodles I’ve found provide ample protein and fiber.