INGREDIENTS
1 tbsp
olive oil
3 cloves
garlic (crushed)
1 tbsp
dried oregano
1/2 cup
sun dried tomatoes packed in oil, divided (blot the oil and chop fine)
2 tbsp
arrowroot flour (can also use regular gluten free all purpose flour)
1 1/2 cups
unsweetened almond milk
2 tbsp
tomato paste
1/4 cup
vegan parmasan
1 lb
chickapea pasta (any shape pasta)
1 handful
fresh basil (chopped)