In a pot, heat oil, then sauté the onion for 5 minutes, or until it starts to brown.

Add carrots and sauté for 2 minutes.

Add vegetable stock and bring to a boil. Cover with a lid, lower the heat to a simmer and cook for 15 minutes, or until the carrots are soft.

While waiting for carrots to cook, cook pasta as per packaging instructions. Drain, then set aside.

Carefully transfer the carrots and onion mixture to a blender, then add silken tofu, garlic powder, salt, black pepper, thyme, rosemary, red pepper flakes and blend until very smooth.

Taste and add lemon juice. Add more salt and herbs if needed.

Return the sauce to the pot. Then, add cooked pasta and coat evenly and allow to cook on low heat for another 5 minutes.

Transfer to a plate, garnish with chives and serve with more red pepper flakes, if desired.