Chickpea Pasta Alfredo

Chickpea Pasta Alfredo

(Adapted from the original recipe of Emily Miller from the Forks Over Knives Facebook Group)

Ingredients:

• 3 cups low sodium vegetable broth
• 2 cups unsweetened almond milk
• 2 – 8 oz boxes of chickpea pasta
• 1/3 cup nutritional yeast (Use as much or as little as you like.)
• Oregano
• Garlic powder
• Onion powder

Directions:

1. In a large pot, combine the veggie broth and almond milk and bring to a boil.
2. Add the nutritional yeast, oregano, garlic powder, onion powder and chickpea pasta.
3. Simmer for 20 to 25 minutes on low heat, covered. Stir occasionally.
4. When pasta is the desired texture, turn off heat and let cool until sauce thickens. (The chickpea pasta helps thicken the sauce)