Transfer the onion and garlic to the food processor along with all remaining ingredients and process until completely smooth. You may need to let it run for a good 1-2 minutes to make sure it is completely smooth and no bean pieces remain.
Taste and adjust seasonings as desired.
To the same pan that you cooked the garlic and onion in, add the chopped asparagus and saute for 5-10 minutes or until it is your desired doneness. I like asparagus on the firm side, so I only cook it for about 5 minutes.
Add the asparagus to the cooked pasta and pour the sauce on top. Stir together until well incorporated.
Top with red pepper flakes and more nutritional yeast or cashew parm if desired.
Once prepared, this pasta will store in the fridge for about 3-4 days. Be sure to use plain and unsweetened milk in this recipe! You don't want any hints of vanilla sneaking in!Any non-dairy milk will work such as soy milk if you have a nut allergy. If you want the sauce to be thinner, add more almond milk as needed until it reaches your desired consistency.