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Boil your pasta in salted boiling water inside a large saucepan.
Chop up the spring onions into thin slices and grate the garlic until fine.
Slice the tempeh into thin lardons.
Fry the tempeh in a large frying pan on medium heat with some light olive oil until golden and almost crisp.
Add the garlic and spring onions to the frying pan.
Mix in the gochujang and soy sauce until the strips are coated.
In a food processor, blitz the silken tofu and nutritional yeast, seasoning with salt and pepper.
Save 50ml of pasta water, then drain the pasta.
Mix the pasta into the frying pan with the cream and pasta water, lowering the heat until well coated.
Serve with leftover spring onion and a crack of pepper.