Vegan Chickpea Florentine Pasta - ZardyPlants

Ingredients

• 1 medium white or yellow onion, halved and thinly sliced
• 4-5 cloves garlic, minced (to taste)
• 4 cups (1 pound) short pasta (I used fusilli bucati corti) (see note 1)
• 4 cups vegan chicken broth or vegetable broth (see note 2)
• 1 + ½ cups cooked chickpeas or a 15-ounce can chickpeas, drained
• ½ to 1 teaspoon poultry seasoning, optional (see note 3)
• Salt and pepper, to taste
• 2-3 cups fresh baby spinach
• ½ cup grated vegan parmesan cheese, optional (see note 4)
• ¼ cup cashew butter or tahini (see note 5 for other options)
• ½ cup unsweetened non-dairy milk
• 3-4 tablespoons lemon juice (about 1 small lemon yields), optional