In a bowl, combine the following ingredients: chickpea flour, turmeric, coconut oil, black pepper, black salt, and non-dairy cream. Mix well.
Heat water for the pasta, lightly salt the water, and cook the spaghetti.
Meanwhile, sauté all the Soy cubes in a bit of oil until they are lightly golden. Remove the pan from heat, remove 2/3 of the Soy cubes, drain them well, and coarsely chop. Then, return them to the pan.
Pour some pasta cooking water (about 30g) into the chickpea flour mixture, constantly whisking. Add the cooked spaghetti with Soy cubes to the pan, on medium heat, and stir while incorporating some pasta cooking water.
Pour the chickpea flour mixture over the pasta and continuously stir, adding pasta cooking water until achieving a creamy consistency.
