Place a large skillet or dutch oven over high heat. When hot, add 1 tbsp olive oil, or enough to just coat the bottom. Add frozen original daring pieces in an even layer and sear for 5 to 6 minutes on each side, or until golden brown and cooked through. Remove to a plate and set aside.
Reduce heat to medium. Add 1 tbsp vegan butter and swirl to coat the bottom of the skillet. When the butter is melted, add garlic, sun-dried tomatoes, shallots, parsley, rosemary, red pepper flakes and a pinch of salt and pepper. Sauté for 4 to 5 minutes, stirring frequently until the shallots are softened and translucent.
Add cashew milk, vegetable broth, nutritional yeast flakes and a generous pinch of salt to the skillet and stir to combine. When simmering, add fettuccine and stir to fully cover in sauce. Turn heat down to medium-low and cover with a tight-fitting lid. Simmer for 15 to 20 minutes, tossing frequently to prevent the fettuccine from sticking, until the pasta is tender. If at any point the sauce becomes too dry, add splashes of cashew milk as needed.
When the fettuccine is cooked through, add 1 tbsp vegan butter, lemon zest and the reserved daring pieces. Toss to combine. Taste and adjust for salt as needed.
Divide the pasta amongst bowls. Garnish with extra lemon zest, torn parsley and freshly ground black pepper. Serve immediately.