Cook pasta in salted water until tender, drain, and keep aside.
Soak plant-based turkey protein in hot salted water for five minutes, squeeze well, and crumble lightly.
Blend cashews, soy milk, yeast, lemon juice, salt, and pepper until smooth.
Heat oil in a skillet, sauté garlic and onion until fragrant.
Add rehydrated protein and cook for three minutes, stirring evenly.
Sprinkle paprika, thyme, and mustard powder, mixing thoroughly.
Pour blended sauce into the skillet and warm gently.
Adjust thickness using small amounts of water.
Fold cooked pasta into the sauce until fully coated.
Simmer for two minutes, then remove from heat.
