Boil the Tagliatelle pasta nests for 8 minutes. Remove from the water set each nest into a greased muffin form.
Fry the chopped onion with the oil, add the tofu and fry for 5 minutes. Add the soy/oat creme and whisk in the chickpea flour too. This will thicken the sauce up a bit.
Season with salt and pepper and pour 2 tbsp of sauce onto each spaghetti nest.
Bake the nests at 175 Degrees Celsius for 15 minutes or until they turn slightly brown. Let cool entirely, otherwise the Spaghetti nests won't come out properly.
Set a dollop of aioli onto each Spaghetti nest and decorate with a slice of blood orange or a cherry tomato.