In a pot of salted boiling water, cook the pasta following package instructions until al dente. Drain well and toss it with 1 tablespoon of vegan butter and a sprinkle of fresh parsley for extra flavor.

In a large skillet, heat olive oil and the remaining vegan butter over medium heat. Add chopped onion, a pinch of kosher salt, and black pepper; sauté for about 5 minutes until softened and translucent.

Stir in the tomato paste and garlic powder, cooking for approximately 3 minutes until well incorporated. Then add sweet paprika and chickpeas, followed by the flour, stirring to combine smoothly.

Gradually pour in the vegetable broth and crushed tomatoes, mixing thoroughly. Fold in the vegan sour cream and add red chili flakes if you like it spicy. Let it simmer gently for 4-5 minutes until it reaches a creamy consistency.

Add the cooked pasta to the sauce, stirring gently to ensure it's well-coated. Serve hot, garnished with additional parsley for a pop of color and freshness.