Heat pan over medium and coat with 2 tablespoons olive oil.
Add onion and 2 tbsp garlic; cook until lightly browned ~ 10 minutes.
Transfer onion mixture to a blender; add almond milk, pine nuts, 3 tbsp nutritional yeast, 1 tsp salt and pepper. Blend high speed until smooth, ~ 1 minute. Set aside.
Heat small skillet over medium-high and add remaining 2 tablespoons olive oil.
Add remaining garlic; cook until fragrant ~ 30 seconds.
Stir in panko, 1/4 tsp salt, and remaining nutritional yeast. Cook until panko is crispy and toasted, ~ 2 minutes.
Bring pot of salted water to boil. Add carrots; cook 2 minutes. Add asparagus; cook 1 minute.
Using a slotted spoon, remove vegetables to an ice bath. Let cool; drain. Stir in green peas.
Add pasta to boiling water; cook until al dente, ~12 minutes. Reserve 1/2 cup cooking liquid. Drain pasta, and return to pot.
Stir in vegetables, basil, sauce, pasta cooking liquid, and remaining ¾ teaspoon salt. Cook over medium until heated through, ~2 minutes. Mix in panko.
Heat small skillet and cook grass fed beef. Add crushed red pepper and season with salt and pepper.
Spoon pasta into shallow bowls. Mix in grass fed beef if not vegan. Serve immediately.