Cook the pasta according to package instructions. Strain and set aside in a large pot.

While the pasta is cooking, chop up the cauliflower, onion, and garlic and set aside. Add the oil to a frying pan or wok and turn on the heat. Once the oil is hot, add in the vegetables and sauté for 10-12 minutes until browned. Remove the vegetables from the heat and season with salt and pepper.

Add the cooked vegetables to a blender with the oat milk, chickpeas, nutritional yeast, miso paste, and lemon juice. Then, blend until completely smooth and creamy. The sauce will be pretty thick, so if you are looking for a thinner sauce add more oat milk. Depending on the quality of your blender this can take anywhere from 2-8 minutes.

Add the blended cauliflower sauce to the pan with cooked pasta and mix together over low heat until the sauce has reached the desired temperature. Turn off the heat, season with salt and pepper, and serve the pasta immediately. Garnish with parsley and lemon slices if desired!