Chickpea Sauce Pasta

Ingredients:

• 1/4 cup olive oil

• 2 cans of chickpeas

• One medium to large yellow onion, diced

• 7 cloves of garlic, diced

• 1 tbsp white miso paste

• A large handful of cut basil leaves or spinach or broccoli

• 1 tsp red pepper flakes

• 2 tsp ground black pepper

• 1 cup vegetable broth

• 4 tbsp nutritional yeast

• 3 sprigs of fresh rosemary

• 1/4 cup non-dairy milk

• Truffle salt to taste

Instructions:

• Add in your olive oil to a large pot and heat to a high temperature.

• Add in your diced garlic and onion and top with red pepper flakes and ground black pepper. Mix and let cook until golden brown.

• Now add in only 1 and 1/4 cups of your drained chickpeas with your rosemary, nutritional yeast, white miso paste, and vegetable broth. Let cook for 10 minutes at medium heat.

• Blend with an immersion blender until you get a consistent texture.

• Add in your remaining chickpeas and your greens. Add in your dairy free milk, and let simmer at medium heat. Cook until it reaches your desired thickness/consistency.

• Add truffle salt to taste (or regular salt if you don’t like truffle)

• Serve and enjoy!

(Top with vegan parmesan and/or nutritional yeast)