Vegan Tuscan Pasta

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 4

Ingredients
8 oz of chickpea pasta
1 tbsp of all purpose flour
1 tsp of vegan butter
1 cup of almond milk
1 tbsp of nutritional yeast
3 cloves of garlic
2 shallots
1 cup of baby spinach
1 tsp of dried basil
1 tsp of onion powder
1/4 cup of sun dried tomatoes

Directions
1. Bring a large pot of water to a boil. Add in chickpea pasta and reduce to medium high heat. Cook for approximately 15 minutes or until pasta is done to your liking.

2. In a sauce pan, melt vegan butter. Add in all purpose flour and mix well. Pour in almond milk and add in nutritional yeast. Bring to a boil and let simmer for 15 minutes. Stir frequently.

3. Mince garlic and dice shallots. Add to a large frying pan and saute for 10 minutes on medium heat.

4. Add in baby spinach and saute for an additional 2 minutes.

5. Pour sauce into frying pan and sprinkle in dried basil and onion powder. Add in sun dried tomatoes. Mix well.

6. Add in cooked pasta and mix well. Remove from heat and let cool.

7. Serve and enjoy!