Sauté garlic and onions in olive oil in a pan until softened. Add diced tomatoes, tomato paste, coconut cream, and Italian herbs. Simmer until the sauce thickens, then toss with pasta and fresh basil.
Cook pasta until al dente. In a separate pan, sauté asparagus spears with minced garlic, lemon zest, and red pepper flakes until tender. Toss with pasta, a splash of pasta cooking water, and a drizzle of olive oil.
Blend fresh basil, pine nuts, garlic, nutritional yeast, and olive oil until smooth. Toss with cooked pasta and add cherry tomatoes and roasted pine nuts for extra flavour and texture.
Cook pasta and set aside. In a bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, and Sriracha. Toss the pasta with the sauce, and chopped green onions. Sprinkle with sesame seeds before serving.