Prepare a large pot of salted water to a vigorous boil. Add your chickpea pasta and cook according to the package instructions. Chickpea pasta tends to cook a bit faster than traditional pasta, usually in about 6-8 minutes. Be sure not to overcook it, as chickpea pasta can become mushy if left in the water too long.

Once done, drain the pasta and rinse with cold water to stop the cooking process. Set aside.

Heat the olive oil in a large skillet over medium heat until warm. Add the minced garlic and chopped onion, and sauté until softened, about 3-5 minutes. Make sure to prevent burning by stirring frequently.

To give the sauce a creamy, cheesy flavor, stir in the nutritional yeast. This ingredient is a great alternative to Parmesan if you're keeping the dish vegan. If you prefer, you can substitute with freshly grated Parmesan cheese.

Once the sauce has reached your desired consistency, add the cooked chickpea pasta to the skillet. Mix everything thoroughly until the pasta is evenly coated with the sauce. If the sauce seems too thick, you can add a splash of reserved pasta water or more broth to loosen it up.

At this point, feel free to add any optional ingredients, like grilled chicken, vegan sausage, or roasted vegetables. Toss everything together and taste, adjusting the seasoning with salt and pepper if needed.