Cook the pasta according to package directions, in salted water. While the pasta cooks, add the Soy Curls directly into the pot with the pasta. Allow to the Soy Curls to hydrate for a couple of minutes in the simmering liquid. Once they are hydrated (it won’t take very long at all), remove them from the water. Let the Curls cool for a few minutes before squeezing out any remaining liquid. Shred the Soy Curls with your hand and set aside.
When the pasta is cooked, strain it well and rinse it with cold water to stop the cooking. Add the pasta, Soy Curls, sauce base*, and the remaining ingredients to a large lid-able bowl. Toss to combine. Chill until ready to serve.
*Reserve a bit of the sauce base so that you can add it just before serving. This will make the dish a lot creamier at the time of service. Or make this dish just before serving, or hold off on adding the onions, and stir them in at the last minute.