Roasted Chickpeas

• 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
• 1 tbsp extra virgin olive oil
• 1/4 tsp each fine sea salt and freshly ground black pepper

Roasted Vegetables

• 1/2 a medium red onion, sliced
• 2 medium zucchini, sliced into half moons
• 4 garlic cloves, sliced
• Pinch each fine sea salt and freshly ground black pepper
• 1 1/2 tbsp extra virgin olive oil
• 2 cups cherry tomatoes

Basil Cashew Cream Sauce

• 1 cup raw cashews, soaked and drained
• 2 packed cups fresh basil
• 1/3 cup freshly squeezed lemon juice
• 3 tbsp nutritional yeast
• 2 garlic cloves
• 3/4 tsp fine sea salt
• Freshly ground black pepper, to taste
• 1 tsp pure maple syrup
• 3/4 cup filtered water

For Serving

• 4 cups dry pasta (I used fusilli, but you may use rotini or penne, or 4 portions of linguine or spaghetti)
• Cashew Hemp Parmesan
• Additional basil, chopped