Vegan Tuna Noodle Casserole

Name: Vegan Tuna Noodle Casserole
Ingredients: Kosher salt and freshly ground black pepper; 1 pound medium pasta shells (see Cook's Note); 1/4 cup olive oil; 1 pound cremini mushrooms, thinly sliced; 1 tablespoon fresh thyme leaves, chopped; 2 cloves garlic, minced; 1 large onion, chopped; 2 cups vegetable stock; 1/4 cup all-purpose flour; 1 cup cashew milk; 1/3 cup vegan cream cheese; 2 tablespoons vegan soy sauce; One 15-ounce can garbanzo beans, drained and rinsed; One 12-ounce block extra-firm tofu, pressed and crumbled; 1 cup frozen peas; 30 vegan butter crackers, such as Ritz (from 1 sleeve), crushed (about 1 1/2 cups); 1 cup fresh flat-leaf parsley, chopped; Hot sauce, for serving, optional