Fill a large saucepan with water as per spaghetti pack instructions. Place on stove top and turn to high to bring to boiling.
Strain and rinse the chickpeas and transfer onto baking tray. Season with salt & pepper and toss to coat evenly. Place chickpeas in oven to roast for 25 minutes.
Meanwhile, make the pesto. Add the basil, garlic, pine nuts, olive oil, salt and nutritional yeast to a blender or food processor. Blend on high until smooth.
Once water is boiling season with salt and add in spaghetti. Stir occasionally so spaghetti doesn't stick to each other. Reserve ½ cup of pasta water.
Once spaghetti is al dente (after around 10 minutes), strain the spaghetti and then return to the pan. Add the pesto and pasta water and use a pair of silicone coated tongs or two forks to gently toss the spaghetti until it is evenly coated in pesto sauce.
Remove the chickpeas from the oven. Serve pesto spaghetti straight away topped with the chickpeas.
leafy green salad
If wanting to reduce the amount of oil, reduce to ¼ cup and add ¼ cup water or juice of 1 lemon.
Swap basil for any other leafy green vegetable like spinach, arugula/rocket, kale etc.
Swap pine nuts for almonds, cashews, toasted sunflower seeds etc.
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