For a slightly 'cheesier' taste, try adding white or yellow miso paste, and/or nutritional yeast.
This recipe will taste bland if not properly seasoned, so be sure to taste it throughout cooking and add salt and other seasoning as needed.
You can finish the dish with a squeeze of lemon juice if you like, but I recommend only adding it to individual portions just before eating. The lemon juice will start to curdle the soy milk if left to sit, and may also have the same effect if other nondairy milks are used.
This recipe is as good as your nondairy milk and vegetable broth. If you do not like the taste of them on their own you will not like how this recipe tastes.
The cooking time will need to be adjusted for differently-shaped or thinner pasta. The simmer in step 4 should be fairly gentle otherwise too much liquid may cook off - though that's luckily an easy fix; but note that the cooking time will increase because the extra nondairy milk will cause the temperature of the overall cooking mixture to temporarily decrease.