Cook the corn pasta according to package instructions.

In a pan, sauté finely diced white onion in a little oil until translucent.

Add soy protein chicken pieces, asparagus, and cauliflower or green beans. Fry until vegetables are just tender.

Stir in pesto or tomato sauce and vegan soft cheese, mixing well.

On low heat, add spinach, salt, and pepper. Stir gently until spinach wilts.

Toss cooked pasta with the sauce and serve.