Preheat the oven to 350°.
Peel the garlic and place on a sheet tray with olive oil and roast until the cloves begin to turn light brown, about 20 minutes. Remove from the oven to cool
Meanwhile, cook the pasta according to the directions on the package. Once done, drain the pasta and rinse with very cold water and set aside.
Add the cooled roasted garlic, boiled cashews, milk, lemon juice, and salt into a high speed blender and blend until smooth.
In a saute pan, heat about 2 tbsp of water on medium high heat and add the minced shallots. Once fragrant, saute the spinach and english peas until spinach is wilted and warmed through, about 2 minutes.
Add the pasta and alfredo sauce, and toss to coat. Season with salt and freshly cracked black pepper. Serve topped with fresh cut parsley and/or red pepper flakes, if desired.