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1
In a large pot of boiling water, cook the fettucine for 8-10 minutes or until al dente.
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2
Drain well, return the cooked fettucine to the pot, and set aside.
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3
Meanwhile, in a large non-stick skillet, saute the shallots in the olive oil for 2 minutes to soften.
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4
Cut the spears of asparagus diagonally into 1-inch pieces, separating the stems and tips, and set the tips aside for later use.
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5
Add the sliced asparagus stems, carrot, and red pepper to the shallots, and saute for 2 minutes.
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6
Add the mushrooms and garlic and saute an additional 2 minutes.
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7
Add the zucchini, peas, and sun-dried tomatoes, and continue to saute the mixture until the vegetables are tender.
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8
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.
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9
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 minutes or until thickened.
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10
Add the remaining ingredients, cover, remove the pan from the heat, and set aside for 2-3 minutes to allow the spinach to wilt.
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11
Add the vegetable mixture to the cooked fettucine and toss well to combine.
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12
Taste and adjust the seasonings, as desired.
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13
Transfer the pasta to a large bowl or platter for service.
