Heat the olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and starting to turn translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rinsed lentils to the pot along with tomato paste, smoked paprika, oregano, chili powder, onion powder, garlic powder, salt, and pepper. Stir everything together for about 1 minute to toast the spices and coat the lentils.
Pour in the vegetable broth and almond milk, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
Stir in the uncooked pasta and make sure it's mostly submerged in the liquid. Cover the pot and continue simmering for 10-12 minutes, stirring every few minutes to prevent sticking.
Check the pasta for doneness. It should be tender but still have a slight bite. Remove from heat and stir in 1 cup of the vegan cheese and nutritional yeast if using.
Cover and let sit for 3-4 minutes until the cheese melts into a creamy sauce. Taste and adjust seasoning with more salt or pepper if needed. Serve hot, topped with remaining vegan cheese and fresh parsley.
