Cook the pasta according to the package directions
While the pasta is cooking, steam the carrots for 3 minutes
Add the peas and steam until both are tender
Place the cashews in your blender with the almond milk, 2 tsp lemon juice, 1 tsp salt, and onion powder
Puree until smooth
Heat the olive oil in a large sauté pan over medium heat
Add the garlic and sauté for 1 minute
Pour the cashew cream into the pan
Bring to a low bubble, while constantly whisking until it thickens to your desired consistency, usually 1 to 2 minutes
If it thickens too much, add splashes of milk to thin
Season to taste with additional salt
Add the cooked pasta and vegetables, and stir to distribute the ingredients