The pasta absorbs the sauce as it sits, so keep the reserved pasta water to add moisture when reheating leftovers.
To make this a Ridiculously Easy recipe, use two 12-16 ounce packages of frozen vegetables. I like to use combinations such as California blend or Italian blend. The easiest way to do this is to use extra water when cooking the pasta and add the vegetables to the pasta water about 4 minutes before the pasta is due to be ready (according to package directions). After the water returns to a boil, cook the pasta and vegetables about 4 more minutes or until pasta is al dente, adding the chickpeas near the end. Drain well and proceed with Step 3.
Make a zestier version by stirring in some kalamata olives, sun-dried tomatoes, toasted pine nuts, or roasted red peppers when you add the sauce.
For a creamier recipe, blend the soy milk with a handful of raw cashews.