Blend the sauce: In a blender, combine the silken tofu, white beans, soy milk, nutritional yeast, miso, Dijon, lemon juice, onion powder, garlic powder, smoked paprika, turmeric, salt, pepper, and cornstarch. Blend until completely smooth.

Build the aromatic base: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Add the garlic and cook for about 30 seconds, just until fragrant.

Warm the sauce gently: Reduce the heat to low and pour in the blended sauce. Stir often for 3 to 5 minutes until it thickens slightly and looks glossy. Do not boil it aggressively.

Add pasta and loosen as needed: Add the cooked pasta to the skillet and stir until everything is coated. Add 2 tablespoons of reserved pasta water and toss again. Add more pasta water if needed until creamy.

Fold in optional add-ins: If using broccoli, peas, or edamame, fold them in now and warm them through for 1 to 2 minutes.

Finish and serve: Taste and adjust salt, pepper, or lemon if needed. Serve immediately with black pepper, chopped chives, or toasted breadcrumbs on top.