Bring a pot of water to a boil and salt liberally. Cook farfalle or pasta of choice until it reaches al dente. Reserve 1½ cups of pasta water before draining. While pasta is cooking, make the sauce.

Heat olive oil in a large pan or dutch oven. Add onion and chili flakes. Cook until onion is translucent, and then add garlic. Cook for 30 seconds more. Scrape into a blender. Drain and rinse the cashews. Add them to the blender. Add lemon juice, dijon, nutritional yeast, a pinch of sea salt, and cracked pepper. With the machine running, add in ½ cup of hot pasta water. The sauce should be smooth and creamy. If you find the sauce is too thick, add more hot pasta water.

Heat 1-2 tbsp olive oil in the same pan and add asparagus and peas. Cook until the asparagus starts to soften. Approximately 3 minutes. Add in chopped vegan salmon and pasta. Toss to combine. Pour sauce over the pasta. As the sauce starts to cool, it will thicken, so add in more pasta water to create a creamy, rich sauce. Finish the pasta with sprouts, vegan parmesan, and pinenuts. Taste for seasoning.