Cook the pasta

• Bring salted water to a boil in a pot and cook the pasta until al dente.
• Reserve a little pasta water before draining.

Blend the red pepper sauce

• Blend the roasted red peppers with the nutritional yeast, garlic and salt until smooth.

Heat the sauce with the chickpeas

• Pour the sauce into a pan and heat it gently.
• Add the drained chickpeas and warm through.

Combine and finish

• Add the cooked pasta and a splash of pasta water, tossing until silky.
• Finish with torn basil and freshly ground black pepper.