Soak pine nuts for a minimum of 1 hour.

Add all ingredients to the blender and blend till smooth.

Boil water for pasta.

Preheat a large pan (preferably one with a lid), add olive oil. Add in onion and sweat for a couple of minutes, add chilli flakes and garlic and cook till fragrant (30 sec 1 min).

To the pan add asparagus and sauté for a couple of minutes, add in mushrooms. Let mushrooms settle and cook for a couple of minutes and then start tossing everything together. *If the mixture looks dry, add a splash or two of pasta water to get things moving.*

Lastly add in zucchini, peas and beans. Season with salt and pepper. I put a lid on the mixture for a couple of minutes to allow everything to really meld together.

Once pasta is cooked, reserve 1/2c of pasta water before draining (I always rinse my gf pasta after cooking to take away any starchy residue) and toss pasta into the pan.

Add in crema and mix to combine.

Add in reserved pasta water if desired for a creamier smoother texture.

Season with salt and pepper, vegan parm, sprouts and finally a drizzle of good olive oil.

Add everything to the food processor and pulse to combine.