Boil pasta in salted water until al dente, drain, and set aside.
Soak TVP in hot salted water for five minutes, squeeze firmly, then crumble lightly.
Blend cashews, soy milk, nutritional yeast, lemon juice, salt, and pepper until smooth.
Heat oil in a skillet, add garlic and onion, and sauté until fragrant.
Add rehydrated TVP and cook for three minutes, stirring evenly.
Sprinkle smoked paprika, mustard powder, and soy sauce, mixing thoroughly.
Pour blended sauce into the skillet and warm gently.
Adjust consistency using small amounts of water.
Fold cooked pasta into the sauce until fully coated.
Simmer for two minutes, then remove from heat.
