Prepare the pasta according to the instructions on the package.
Cut the cauliflower into florerts and cook them in a large pot of salt water for about 8-10 minutes until they are very soft.
Cook the peas for about 2-3 minutes. Set aside.
Add oil into a skillet and sauté the garlic over low heat for 3-4 minutes until they are soft.
Drain the cauliflower. In a food processor, combine the cauliflower, garlic, lemon juice, nutritional yeast, mustard, oat milk, vegetable broth, white wine, salt, and black pepper and process until smooth.
Pour the sauce into a skillet, add the margarine and simmer for 2-3 minutes.
Then add the cooked pasta and the peas and stir in the chopped parsley.