Dinner doesn't need to be complicated to be delicious. This fettuccine uses some pretty basic ingredients and lots of colorful veggies.
Whisk the starch and almond milk in a measuring glass and add to pan along with vegetable broth, thyme, nutmeg, garlic powder, and 1/2 teaspoon salt. Simmer while stirring until it begins to thicken enough to coat the back of a spoon.
Reduce heat to low and add lemon juice, cashew butter, "cream cheese", coconut cream, and stir gently until cream cheese is melted, Add nutritional yeast and season to taste with additional salt and pepper and stir again. Add pasta and veggies to pan and gently toss to distribute sauce evenly.
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.