Cook your pasta according to package instructions.
Grill 1/2 onion and set aside.
Heat oil in a pan over medium heat and add garlic, pepper flakes and the stir fry vegetables except peas. Cook until semi soft.
In the meantime, blend all of the tahini sauce ingredients together until smooth.
Next, add the peas to the skillet.
Drain your pasta and add to the skillet.
Pour the tahini sauce into the same skillet, toss well to coat. Serve and enjoy!

1 box your favorite pasta like Udon or Banza chickpea
1 tablespoon minced garlic
1 large or 2 small zucchini, sliced
4 large carrots, thinly sliced
1/2 cauliflower florets
1 onion, sliced
1 bunch of kale, chopped
1 large package frozen peas
1 teaspoon red pepper flakes
Salt and pepper, to taste

For the tahini sauce:
1/2 cup tahini
1/2 cup unsweetened almond milk
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegan parmesan cheese
1 onion, grilled
Braggs liquid aminos, to taste

For the vegan parmesan mixture:
3/4 cup raw cashews, soaked in water
3 tablespoon nutritional yeast
3/4 teaspoon salt
1/4 teaspoon garlic powder