Creamy Chickpea Pasta

Total Time: 35 Minutes | Prep Time: 15 Minutes | Cook Time: 20 Minutes | Servings: 4

Ingredients
1 head of cauliflower
15oz of canned chickpeas
3 tsp of onion powder
3 tsp of garlic powder
1/2 pint of grape tomatoes
4 fresh basil leaves
2 tbsp of nutritional yeast
1/4 tsp of sea salt
1/2 cup of almond milk
8 oz of spaghetti
5 garlic cloves
3 shallots
Fresh basil for garnish

Directions
1. Preheat oven to 350 F and line a baking sheet with parchment paper.

2. Cut cauliflower into small florets and add to a steamer.  Steam for approximately 10 minutes, or until cauliflower is tender and soft.  Set aside to cool.

3. Rinse and strain canned chickpeas.  Add to baking sheet and drizzle with oil.  Sprinkle with 1 tsp of onion powder and 1 tsp of garlic powder.  Mix well and bake for 10 minutes.  Remove from oven and let cool.

4. Bring a large pot of water to a boil and add in spaghetti.  Cook for approximately 10 minutes, or until pasta is done to your liking.  Strain and set aside.

5. Once cooled, add steamed cauliflower, grape tomatoes, fresh basil, nutritional yeast, 2 tsp of onion powder, 2 tsp of garlic powder, sea salt and almond milk to a blender.  Puree until smooth and set aside.

6. Heat a large frying pan to medium high heat and drizzle in a small amount of oil.  Mince garlic and shallots and add to pan.  Saute for 5 minutes.

7. Add sauce to pan and mix well.  Cover and cook for 5 minutes.

8. Add pasta and chickpeas to pan and mix well.  Remove from heat and let cool.

9. When ready to serve, top with fresh basil and enjoy!