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Heat a large skillet over medium high heat and add in the oil, onions and garlic. Sauté for 3 to 4 minutes, or until the onions have softened and the garlic is fragrant.
Add in the emerge grinds (vegan ground beef alternative) and break them up with your cooking utensil. Cook, stirring often, for about 6 minutes. Drain any excess fat in the pan if needed.
In a small bowl, mix together the cornstarch, oregano, chili powder, paprika, salt, and pepper until uniform. Sprinkle the mixture over the mixture in the pan and stir well to distribute.
Mix in the almond milk, broth, tomato sauce, and pasta, and bring everything to a boil. Once boiling, cover with a lid, reduce the heat to a simmer and cook for 10 to 12 minutes, or until the pasta is al dente. Remove from heat. Keep in mind that it will thicken as it cools.
Sprinkle the shredded vegan cheese over the cooked pasta and stir until it has melted through.
Garnish with freshly chopped parsley as desired. Enjoy!