Creamy Linguine + Savory Roasted Chickpeas

Directions

1. For the chickpeas, preheat oven to 400F and line a baking sheet with parchment paper. In a mixing bowl combine chickpeas, olive oil, tamari, and Yumami Seasoning until all is evenly coated. Spread chickpeas out on baking sheet in a single layer and roast for 15 minutes, then stir around and roast for an additional 15 minutes or until browned.
   

2. While the chickpeas are roasting, place cashews, broth, aquafaba, nutritional yeast, lemon juice, tapioca starch, garlic, parsley, salt, and white pepper in a blender. Puree for 60 seconds, then let mixture set for 3 to 5 minutes, so that the cashew pieces absorb more liquid and soften. Then puree for another 60 seconds or until very smooth, then set aside.
   

3. After the chickpeas are roasted, remove them from the baking sheet and switch your oven to broil. Spray sheet down with cooking oil, then place broccolini pieces on it, spraying them with another light coating of oil. Sprinkle salt and pepper over broccolini and broil for 8 to 10 minutes, though keep a close eye on them because the time differs between gas and electric ovens a bit. Once they are charred at the florets and stems have reduced in size and softened, they are ready. When you take the broccolini out, drizzle lemon juice over it.
   

4. While the broccolini is roasted, cook pasta in a large pot, according to package instructions and once cooked to just more than al dente, reserve 1 cup pasta cooking water, then transfer pasta to strainer and rinse with cool water.
   

5. Return pot to the stove and pour sauce base into it, along with the pasta cooking water. Simmer over medium heat, whisking often, for 5-7 minutes, or until tapioca has activated and thickens the sauce. Turn heat to low and add noodles back to the pot, using tongs to gently coat them in sauce.
   

6. To plate, divide pasta between four plates, top each with a couple pieces of broccolini, and divide chickpeas between them. Serve while hot, and optionally top with a pinch of coarse salt, and/or crushed red pepper flakes.