Pasta is such a quick and easy weeknight meal. This one especially will always be a crowd-pleaser.
In a large, high-sided skillet cook the onion for 4 to 5 minutes until translucent. Now add the roasted garlic and pour in the white wine to deglaze the pan. Stir to loosen anything stuck to the pan and allow the wine to mostly evaporate, then reduce heat to lowest setting.
Add in the mushrooms and coconut milk and continue stirring until the sauce begins to thicken slightly and mushrooms start to cook, then add in the cashew yogurt, nutritional yeast and stir until evenly mixed. Season sauce to taste with salt and pepper.
Add the peas and stir over medium high until heated through. Lastly, add the pasta and stir well to coat in sauce. Simmer over low heat for about 5 minutes until hot. Serve and enjoy.