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Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Add all of the cauliflower and chickpea ingredients to the baking sheet and toss to coat. Place in the oven and bake for 20 minutes. Flip and cook for another 5-10 minutes.
Meanwhile, bring a large pot of water to a boil. Add the pasta and cook until al dente (undercook for a full 2 minutes since the pasta with finish cooking in the sauce). Reserve some of the pasta water, drain and place the empty pot back on the stove.
Melt the vegan butter in the pot over medium heat. Add the garlic & shallot and cook for 1 minute. Add the chipotle, adobo, tomato paste and cream cheese. Whisk until smooth. Pour in the broth & cream and bring to a boil.
Lower the heat, add the pasta back in and toss for a couple minutes - the pasta should be fully cooked and the sauce should thicken. Add pasta water if needed. Give it a try and add salt & pepper to taste.
Serve hot with the cauliflower, chickpeas, parsley and basil.