Creamy Sun-Dried Tomato Pasta | Cookies and Salt

Ingredients

• 460 g chickpeas, strained and rinsed
• 1 tbsp neutral oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 0.5 tbsp paprika
• 0.5 tbsp tomato paste
• 0.5 cups plant-based white wine
• 0.25 cups sun-dried tomato, roughly chopped
• 60 g plant-based parmesan
• 1 cups plant-based heavy cream
• 0.5 cups reserved pasta water
• salt and pepper to taste
• 300 g pasta of choice
• few leaves fresh basil
• 40 g plant-based parmesan