8 oz of dry pasta (I used 1/2 box of penne)
2-3 cloves garlic, crushed or minced
1 cup unsweetened soy or almond milk
1/2 cup vegetable broth
2 tbsp nutritional yeast
2 tsp tapioca starch
1 tsp onion powder
1/2 tsp dry basil
1/2 tsp smoked paprika
1/4 tsp salt
Fresh cracked white pepper to taste
1 bay leaf
1 can chickpeas, rinsed and drained
2 cups fresh spinach
1 cup asparagus, chopped
Juice of half a lemon (optional)
Cook pasta according to package. In the last 2-3 minutes of cooking, add the asparagus pieces.
While pasta is cooking sauté your garlic in a wide pan with a little oil until fragrant, about 1 minute, and then add in milk, tapioca starch, vegetable broth and seasonings.
Stir well and cook until slightly thickened into a sauce then remove bay leaf. Drain your pasta and asparagus and add it to the pan along with your chickpeas and toss to coat.
Lower the heat and add in spinach, cover and allow to wilt for a minute or two.
Give a good stir and add a fresh squeeze of lemon juice over top and adjust seasonings as desired.