Step 1

Cook pasta to packet instructions.

Step 2

While pasta is cooking, prepare the sauce. Add vegetable oil to a large frypan over medium heat. Add chickpeas and stir for 5-7 minutes until chickpeas start to caramelise and brown around the edges.

Step 3

Reduce heat to low, then add the minced garlic and rosemary, stirring for 1-2 minutes. Add miso paste and nutritional yeast, stirring until chickpeas are coated.

Step 4

Next, add soy milk and increase heat to medium to bring the sauce to a simmer. Stir constantly for approximately 2 minutes until sauce begins to thicken, then add lemon juice. Continue to simmer for a few minutes until sauce reaches desired consistency (you can add an extra splash of soy milk or pasta water if you prefer a thinner sauce). Taste and season with salt and pepper if desired.

Step 5

Add cooked spaghetti to pan and stir gently with tongs to combine. Serve in pasta bowls with a wedge of lemon and chilli flakes (optional).