1: Cook the Banza chickpea pasta according to package instructions.
2: In a large pan, heat olive oil over medium heat.
3: Add the diced onion and minced garlic, sauté until softened.
4: Add sliced mushrooms and cook until they release moisture and are golden.
5: Stir in paprika, dried thyme, garlic powder, and onion powder.
6: Add chickpea flour to the pan and cook for a minute.
7: Pour in vegetable broth and bring to a simmer.
8: Stir in soy creamer and baby spinach, and cook until spinach is wilted.
9: Season with salt and pepper to taste.
10: Serve warm, garnished with chopped fresh parsley.
