Vegan Chickpea Pasta with Bell Pepper Sauce

Cook the chickpea pasta in a pot of boiling salted water according to package directions (approx. 9 minutes) until al dente.

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.

Add about 3/4 of the bell pepper strips to a blender. Add cashews, nutritional yeast, salt, lemon juice, and approx. 180 ml water.