Vegan Spring Vegetable Stroganoff

0 Cook the pasta according to the package directions.
1 When the pasta has about 2-3 minutes left to cook, add the peas and asparagus to the boiling water with the pasta and let simmer for the remainder of the time. 
2 Drain the pasta, peas and asparagus. 
3 While the pasta cooks, heat the olive oil on medium high in a large non-stick skillet. 
4 Add the shallots, garlic and mushrooms to the skillet. Sauté, reducing heat as needed until the mushrooms begin to brown. About 5-10 minutes. Season with a pinch of salt and pepper. 
5 Remove the shallots, garlic and mushrooms from the skillet. Put them in a bowl and set aside. 
6 Add the white wine to the skillet. Simmer for 1-2 minutes to start reducing. 
7 Then add the vegetable broth, vegan cream cheese and a few pinches of salt and pepper. 
8 Bring to a simmer, reduce heat to medium low and whisk constantly until the vegan cream cheese has melted completely into the sauce and the sauce is thick and creamy. 
14 If you want the sauce to be thicker, whisk together the cornstarch and water in a small mixing bowl until the cornstarch has dissolved in the water. Add it to the sauce now and whisk to combine. This will thicken it up quickly. 
9 Add the lemon zest and lemon juice to the skillet and whisk to combine. 
10 Add the mushrooms back into the skillet and stir to combine. 
11 Add the asparagus, peas and pasta to the skillet, then toss to combine everything. Season with another pinch of salt and pepper. 
12 Taste and adjust seasonings. Adding more salt, pepper or lemon if needed. 
13 Serve immediately with fresh herbs and vegan Parmesan if desired.