Cover cashews and soak in water for at least 20 min to soften

Heat oven to 450 degrees

Toss asparagus and sugar snap peas in a small amount of high heat oil (like avocado or coconut) and sprinkle with salt. Place on a greased baking sheet and roast for 20 minutes or until browned. Let cool for a few minutes and then roughly chop to bite sized pieces.

Spiral zucchini with noodle spiraler and set aside. Make pasta, drain and place in large bowl. While pasta is still hot, stir in zucchini noodles. Add roasted veggies to pasta.

To make sauce: Drain cashews. Place cashews, white wine, garlic, lemon, and salt in high powered blender, ninja or food processor and puree until smooth, about 2 minutes. Heat a small saucepan to medium heat. Sauté onion in oil for 3 min until tender. Pour cashew puree into onion, add 1 cup water and bring to a simmer. Let simmer for 2-3 minutes (if mixture thickens too much, add a little more water).

Pour sauce over pasta and veggies. Toss to coat.

Add you favorite protein or eat vegan style. Enjoy!