Cook pasta in salted water until tender, drain, and keep aside.
Boil red lentils in water for ten minutes until soft, then drain completely.
Blend lentils, cashews, soy milk, yeast, lemon juice, turmeric, salt, and pepper until smooth.
Heat olive oil in a pan, sauté garlic and onion until fragrant.
Pour blended mixture into the pan and cook gently for four minutes.
Add paprika and mustard powder, stirring constantly.
Adjust thickness using small amounts of water.
Fold cooked pasta into the sauce until evenly coated.
Simmer for two minutes, then switch off heat.
