Vegan Chickpea Pasta with Bell Pepper Sauce

Preparation

• 1
  Cook the chickpea pasta in a pot of boiling salted water according to package directions (approx. 9 minutes) until al dente.
• 2
  Heat the olive oil in a pan. Sauté the finely chopped garlic and the bell pepper cut into strips for about 5 minutes until soft. Remove the pan from the heat.
• 3
  Add about 3/4 of the bell pepper strips to a blender. Add cashews, nutritional yeast, salt, lemon juice, and approx. 180 ml water.
• 4
  Blend everything into a smooth, creamy sauce.
• 5
  Reheat the pan with the remaining bell pepper strips. Add the drained chickpeas, the cooked pasta, and the creamy bell pepper sauce.
• 6
  Mix everything well, heat briefly, and serve sprinkled with freshly chopped flat-leaf parsley.