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Place all the ingredients in a high-powered blender and blend about 1 minute, or until completely smooth. Taste and adjust salt and pepper if necessary. Set aside.
To prepare the breadcrumbs, place pistachios, garlic, lemon zest, red pepper flakes, salt and pepper into a food processor and pulse until finely chopped, about 30 seconds to 1 minute.
Heat oil in a small sauté pan over medium-low heat. Once the oil is hot, add pistachio mixture and panko bread crumbs. Cook over medium-low heat, stirring frequently until the breadcrumbs are crispy and begin to turn golden-brown, about 5-8 minutes. Remove from heat and set aside.
Meanwhile, prepare the pasta according to package directions. Reserve 1 cup of the starchy water, drain, but do not rinse.
Toss the cooked noodles with the creamy lemon sauce. If the pasta sauce seems too thick, add ¼ cup of the reserved water at a time, until you reached the desired consistency. Taste and adjust seasonings, if necessary.
To serve, divide the pasta evenly among 4 plates. Garnish each serving with ¼ cup breadcrumbs, 1 tablespoon vegan parmesan if using, a pinch of lemon zest, parsley, and red pepper flakes!
ENJOY!!!