Step 1

Preheat oven 400F. Slice jalapeños 1/4-inch to 1/2-inch thick. Slice them too thin and they will cook faster than the time recommended.

Step 2

Mix jalapeños, chickpeas, paprika, chili powder, cumin, garlic salt, salt/pepper, in a bowl with 1 Tablespoon oil. Spread on a baking sheet and bake at 400F for 15-20 minutes.

Step 3

While that is baking, cook your pasta according to package directions. Tip – add 2 teaspoons salt to boiling water for better texture.

Step 4

Once pasta is cooked, thoroughly drain and place pasta back into the pot. Toss 2 to 3 Tablespoons olive oil and 1/2 teaspoon minced garlic.  Add in 1/4 teaspoon salt/pepper to taste. Keep the heat on low.

Step 5

In another small saucepan, whisk together non-dairy milk with broth, nutritional yeast flakes, garlic, and arrowroot powder.

Step 6

Bring to a quick boil, then reduce to low and stir continuously until a thickened “cheesy” sauce is formed.  Add a few tablespoons more milk, for a thinner sauce is desired before adding to pasta.

Step 7

Add this sauce to the pasta and mix together. If the pasta with sauce seems too dry, toss with 1-2 Tablespoons more olive oil.

Step 8

Once jalapeños/chickpeas are done baking, add them to the pasta.

Step 9

Stir gently to combine. Season with salt/pepper to taste, if desired, and garnish with cilantro.