- 1 Box Tolerant Chickpea Spaghetti
- 4 Tbsp. extra virgin olive oil, divided
- ½ Vidalia onion, diced
- ½ Thyme leaves, sprig
- 2 Red pepper, diced
- 1 Cup Vegetable broth
- ½ Cup Coconut milk
- ½ Cup Parmigiano cheese, grated (optional)
- Sea salt to taste
- Black pepper to taste
In a skillet sauté onion with 3 tbsp. olive oil for 4-5 minutes until translucent add pepper and broth and simmer until tender, about 10 minutes. Add milk, season with salt and pepper and bring to boil, cook for three minutes. Set on the side to cool down. Place in a blender and process until nice and smooth.
Place a pot of water to boil; cook pasta according to directions. Meanwhile in a skillet infuse remaining olive oil with thyme leaves over medium heat for 3 minutes, stir in pepper sauce and bring to boil. Drain pasta and toss over high heat until well combined. Top with cheese before serving.