First cook the pasta according to package instructions. Before straining, remove 2 Tbsp of pasta water and set aside for the sauce. Then, strain the pasta and set aside.
While the pasta is cooking, add the vegan butter to a large skillet pan. Once the butter has melted, add in the minced garlic and shallot. Cook for 2-3 minutes until fragrant.
Next, add in the chickpeas and asparagus. Sauté for 5-8 minutes until chickpeas are beginning to crisp up and asparagus is cooked through. Make sure to stir frequently.
Add in the oat milk, reserved pasta water, lemon juice, lemon zest, nutritional yeast, salt, pepper, and optional chili flakes. Stir and cook for an additional 2-3 minutes to thicken the sauce. Then, add the cooked penne and stir until the pasta is completely coated in the lemon butter sauce.
Remove the skillet from the heat and let sit 2-3 minutes to thicken. Season with additional salt & pepper if needed. Then, top with chopped basil and serve warm. Enjoy!