gluten-free dairy-free zucchini cashew-cream and chickpea pasta

I found this idea on one of those 30-second Facebook videos that they throw at you, so I can't give a source. Basically I just got inspired and then made it my own Mamatouille way. 

You'll need:

• pasta of choice (I used brown rice swirly pasta)
• 1 cup cashews, soaked in just-boiled water for a few hours (can put in fridge if needed)
• 3 zucchini, sliced
• 1 onion, sliced
• 5 or 6 cloves of garlic, peeled
• olive oil
• salt 
• pepper
• about 1/2 - 1 cup soy milk
• 1 or 2 cans chickpeas, drained
• 3 tablespoons lemon juice
• dairy-free margarine
• about 2 tablespoons nutritional yeast powder

Do this:

Soak your chickpeas for a few hours and then drain. Roast in a 170 C oven for 25 minutes: zucchini, onion, garlic, olive oil, and salt.

In a blender, add the cashews, roasted veg, salt, pepper, margarine, 1 can drained chickpeas, soy milk, lemon juice, and nutritional yeast. Blend.

Cook your pasta in a big pot and drain, then mix the pasta, blended creamy veg mixture, and the other 1 can of drained chickpeas. 

I served ours with avocado and homegrown tomatoes from Kahoku-gata, and it was all more-ish.