– 8 oz pasta– 12 oz Al Fresco Chicken Sausage thinly sliced– 1 tbsp extra virgin olive oil– 1 tsp garlic minced– 1 cup sun dried tomatoes chopped– 1 cup vegan basil pesto– 15.5 oz chickpeas rinsed and drained– 1 tbsp nutritional yeast
5. Drain pasta once cooked, reserving 1/2 cup of pasta water. Add pasta to the pan and mix. Add pesto to the pan and mix. Add reserved pasta water if needed to thin out the pesto sauce.