In a large pot, heat the olive oil over medium-high heat. Add the onion, stir frequently, and cook for 5 minutes to soften it.
Add the mushrooms and cook for a few more minutes to gently brown the onions and mushrooms.
Next, add the garlic, cumin, chili powder, oregano, curry powder, salt and pepper. Stir and cook for 2 more minutes to wake up the spices.
Mix in the plant-based ground meat, crushed tomatoes, chickpeas, and chopped greens. Let it simmer while you cook the pasta in a separate pot of salted, boiling water.
When the pasta is cooked and drained, pour the pasta and the sour cream into the pot with the chili-curry mixture, and stir it all together lovingly. Taste and adjust for salt and pepper. Serve hot and enjoy!