Not your traditional pot of pasta, swaps made to keep it vegan and gluten free!
Preheat oven to 400 F degrees.
Add garlic cloves, sliced tomatoes and chopped asparagus to bowl and add ¼ cup olive oil and balsamic vinegar. Stir gently to coat.
Spread out vegetables on pan in single layer. Season with salt and pepper.
Roast in oven for 30 to 40 minutes, using a spatula to gently toss about halfway through cooking time. Vegetables will be ready with softened and caramelizing. Remove from oven and set aside to cool a bit.
Take 10 of the roasted garlic cloves and add to blender along with nut milk. Blend until mostly smooth, season to taste with salt and pepper.
Meanwhile, cook pasta according to package directions (the chickpea pasta takes about 8 minutes). Drain pasta and quickly rinse, keeping warm.
While pasta is cooking, finish sauce. To do this, take a small skillet and bring 2 tablespoons of olive oil to medium heat. Add in flour, stirring constantly, for a bout 2 to 3 minutes – it will bubble up and turn a light golden brown. Reduce heat to low and stir in garlic-milk mixture, adding a splash more mix if sauce seems too thick.
Toss pasta with sauce and vegetables. Top with toasted pine nuts.