Heat olive oil in a skillet over medium heat.

Add chopped shallots and cook until fragrant and soft (about 3 minutes).

Add minced garlic and cook for another minute or two.

Transfer the shallot, garlic, and oil mixture to a blender or food processor.

Add tofu, nutritional yeast, lemon juice, salt, nutmeg, and black pepper to taste.

Blend until smooth, adding a little water as you go, until a thick, rich, creamy sauce forms (about 1/4 cup of water).

Set the sauce aside.

Boil water in one pot for pasta and another small pot for peas.

Add the final chopped shallot back to your skillet (there should be enough oil left in it for sauteing) and cook it for 2-3 minutes.

Add the sliced shiitake mushrooms, season with sea salt and pepper to taste, and saute until they're totally soft and cooked through.

When the water is boiling, add pasta and cook according to package directions.

Add the peas to the small pot of boiling water and cook for a few minutes, or until they're tender and bright.

When pasta is ready, transfer it to a serving bowl.

Add the peas and shiitake mushrooms and combine thoroughly.

Top the pasta with the alfredo sauce, adding more as needed, until it's quite creamy but not drowning.

Divide the pasta into bowls and sprinkle with fresh chives.

Serve immediately.