Combine the tahini, vinegar, mustard, lemon juice, oregano, garlic salt & pepper in a bowl. Stir to combine and add water as needed to thin. Add the tempeh to the bowl and toss to coat. Marinate for 30 minutes.
Combine the panko and cajun seasoning in a shallow bowl. Coat the tempeh pieces in the panko being sure to remove most of the tahini from each piece.*** Transfer to a plate.
Bring a large pot of water to a boil. Cook the pasta and drain 2 minutes earlier than the instructions call for.
Place the pot back on the stove and melt the vegan butter over medium heat. Add the shallot, garlic, rosemary & red pepper flakes and cook for 2 minutes, stirring frequently. Add the tomato paste and cajun seasoning and cook for an additional minute. Add the broth, non-dairy milk & vegan cream cheese. Whisk until combined and bring to a boil. Lower heat and simmer while you prepare the tempeh.
Heat some olive oil in a large pan over medium-high heat. Add the tempeh and cook until browned on both sides – being careful when flipping and lowering heat if needed. Turn heat to low, while you finish the pasta.
Add the pasta to the sauce with a handful of parsley and pepper. Stir until the pasta finishes cooking and the sauce has thickened about 3-5 minutes. Taste and adjust seasoning as needed. To serve, plate the pasta with tempeh pieces, parsley and pepper.
