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Cook the red lentil pasta according to package instructions until al dente, then drain and set aside.
In a pan, heat the olive oil over medium heat and add the diced shallot or onion. Sauté until translucent.
Add the minced garlic and cook for another minute until fragrant.
Crumble the tempeh into the pan and stir in the tamari or soy sauce, smoked paprika, and agave syrup. Cook until the tempeh is browned and heated through.
Stir in the chopped asparagus and cook for a few minutes until tender.
Add the frozen peas and continue to cook until they are heated through.
For the cashew sauce, blend the soaked cashews, lemon juice, nutritional yeast, and salted pasta water until smooth. Season with black pepper and a pinch of turmeric.
Combine the cooked pasta with the tempeh and vegetable mixture, then pour the cashew sauce over it. Toss everything together until well coated.
Serve the pasta warm, garnished with fresh coriander, a drizzle of olive oil, and additional black pepper to taste.