Cook the fettuccine according to package instructions until al dente. Drain and set aside.

In a pot, bring vegetable broth to a boil. Add cauliflower and garlic, cooking until tender, about 10 minutes.

Transfer the cooked cauliflower and garlic to a blender. Add nutritional yeast, olive oil, salt, and black pepper. Blend until smooth and creamy.

In a skillet, heat a little olive oil over medium heat. Add asparagus and zucchini, saut?ing for about 5 minutes.

Add peas and spinach, cooking until spinach wilts and peas are heated through, about 3 minutes.

In a large bowl, combine the cooked pasta, cauliflower Alfredo sauce, and spring vegetables. Toss to coat evenly.

Serve warm, garnished with additional nutritional yeast if desired.