Boil pasta in salted water until tender, drain, and reserve.
Boil soy chunks for five minutes, squeeze firmly, and chop into bite-sized pieces.
Blend cashews, soy milk, yeast, garlic, lemon juice, onion powder, mustard powder, salt, and pepper until smooth.
Heat olive oil in a skillet, add soy chunks, and sauté for three minutes.
Pour blended sauce into the skillet and warm gently.
Add paprika and adjust thickness using water if needed.
Fold cooked pasta into the sauce, mixing evenly.
Cook for two minutes, then remove from heat and rest briefly.
