Boil water in a large pot, adding a pinch of salt. Cook your farfalle or fettuccine according to the package instructions until al dente. Drain and set aside.

In a bowl, combine soy curls with boiling veggie broth, garlic powder, and poultry seasoning. Let them soak for about 10 minutes to absorb the flavors.

Heat a tablespoon of oil in a skillet over medium heat. Drain the soy curls and add them to the skillet, browning for about 3-5 minutes until they are golden and slightly crispy.

Toss in the finely chopped garlic and cook for 1-2 minutes, allowing the aroma to fill the kitchen.

Pour in the cashew milk and season with smoked paprika, black pepper, and salt. Stir well and bring the mixture to a boil.

Add the sun-dried tomatoes, spinach, and nutritional yeast to the sauce. Stir everything together.

Fold the cooked pasta into the sauce mixture, tossing gently to coat everything evenly.

Plate the pasta and garnish with fresh thyme or basil. Serve it hot.