cook the pasta: -bring a large pot of salted water to a boil. -add the chickpea pasta and cook according to the package instructions until al dente. -drain and set aside, reserving a cup of pasta water.

prepare the alfredo sauce: -in a blender or food processor, combine the vegan cream cheese, silken tofu, minced garlic, onion powder, sea salt, miso paste, lemon juice, and veg broth. -blend until smooth and creamy. if the sauce is too thick, add a bit more water or reserved pasta water until the desired consistency is reached. -taste and adjust seasoning as needed, adding more salt, lemon juice, or miso paste to balance the flavors.

combine pasta and sauce: -in a large pan, add the cooked pasta and pour the alfredo sauce over it. -toss to coat the pasta evenly with the sauce. -heat over medium-low heat, stirring occasionally, until the pasta is warmed through.

serve: -serve the creamy alfredo pasta hot, garnished with fresh herbs like parsley or basil if desired.