Bring a large pot of salted water to a rapid boil. Add the low protein pasta and cook for only three to four minutes. Save 1/4 cup of the pasta water. Drain the rest and set the pasta aside.
In a skillet, add the butter, red onion, garlic and red pepper flakes. Cook one minute over medium heat. Add the white wine. Cook for two to three minutes, allowing the wine to reduce to half. Add the vegetable broth, reserved pasta water and salt & pepper to taste. Bring to a boil and add the al dente pasta. Add the carrots. Cover and cook for two minutes. Add the broccoli, cover and cook for another minute. Remove cover and reduce heat to low.
Add the asparagus, red pepper, fresh basil, parsley, dairy free boursin and heavy cream. Simmer for two minutes. Serve immediately.
