Vegan Roasted Cabbage "Bacon" Pasta

0 Preheat the oven to 400 degrees(F).
1 In a medium sized mixing bowl, make the chickpea "bacon". Add the chickpeas to the bowl, then drizzle with the olive oil, soy sauce, maple syrup, paprika and liquid smoke. Toss to coat the chickpeas. 
2 Pour the chickpeas with all the liquid onto one side of a large sheet pan. Spread them out evenly.
3 Now, take the stem out of the cabbage and then cut the cabbage into slices. Put the cabbage into the bowl you just used for the chickpeas.
4 Drizzle with the olive oil, then sprinkle with the paprika, salt and pepper. Toss to coat.
5 Then pour the cabbage onto the other side of the sheet pan and spread it out evenly.
6 Roast in the oven for 15 minutes, remove the sheet pan from the oven, toss the chickpeas and cabbage. Then roast for 10 to 15 more minutes or until the chickpeas are brown and the cabbage is starting to brown and is tender.
7 In the meantime, cook the pasta according to package directions in a large pot. Drain when al dente.
8 Make the cream sauce. Add the silken tofu, non-dairy milk and a pinch of salt and pepper to blender. Blend until completely smooth. Set aside.
9 Add the remaining 1 tablespoon of oil to the pot you used for the pasta and heat on medium high. Add the shallot and garlic to the pot. Sauté, reducing heat as needed, until the shallot is translucent. About 2 -3 minutes.
10 Pour the sherry vinegar into the pot and stir.
11 Then pour the cream sauce you made into the pot and stir to combine. Bring to a simmer, then reduce heat to low. 
12 Add the pasta back to the pot with the cream sauce. Toss to combine and let the pasta cook in the sauce for 1-2 minutes.
13 When the cabbage and chickpeas are done, add the roasted cabbage to the pot with the pasta. Toss to combine. Taste and adjust seasonings. Adding more salt, pepper or vinegar if needed. 
14 Serve immediately with the chickpea "bacon" on top.