Preheat the oven to 450°F

Spread the Brussel sprouts, shallots, and leeks on a baking sheet. Drizzle with the olive oil and vegetable broth. Sprinkle with salt and toss to thoroughly coat. Cook 20 to 25 minutes until nicely roasted. Remove and set aside.

Meanwhile, cook the fettuccini until all dente according to the package. Reserve 1 cup of pasta water before draining.

In a large saucepan, cook the bacon according to the package. Remove and set aside on a cutting board to cool slightly. When cool enough to handle, roughly chop.

In the same saucepan, add the garlic cloves and cashews and cook over medium heat for 3 to 5 minutes, until browned and evenly roasted. Turn the heat off. Scoop the cashews and garlic into a food processor and pulse. Add 2 tablespoons of cashew milk and blend until smooth.

Put the saucepan back over a medium heat and add the rest of the cashew milk, the cashew/garlic blend, nutritional yeast, and lemon juice and zest. Season to taste with salt and pepper. Add the pasta and roasted vegetables and toss to thoroughly mix with the sauce. Add reserved pasta water a little at a time to achieve the desired sauce consistency.

Serve immediately, topped with additional nutritional yeast if desired! Enjoy!