Step 1

Heat olive oil in a large frying pan on medium heat. Add garlic and shallot and a pinch of salt and pepper, and cook for 2-3 minutes.

Step 2

Add half the cooked garlic and shallot to a high powered blender, along with tofu, salt, pepper, paprika, miso, nutritional yeast, lemon juice, and vegetable broth. Blend on high for about 30 seconds until smooth and creamy.

Step 3

Add a little more oil to the pan with remaining garlic and shallots. Add mushrooms and a pinch of salt and pepper.

Step 4

Cook mushrooms, stirring occassionally, for 5-10 minutes until well cooked.

Step 5

Add spinach to the pan with mushrooms, plus salt and pepper to taste. Continue to cook until spinach is wilted.

Step 6

Cook chickpea pasta according to package instructions.

Step 7

Add cooked pasta back to the pot with about 1/2 cup of sauce. Stir to coat pasta, and add more sauce as neccessary.

Step 8

Stir in parmesan cheese until melted.

Step 9

Add vegetables and stir to combine. Serve with additional parmesan cheese sprinkled on top, if desired.