Chickpea Pasta Wheels with Roasted Red Pepper/Romesco-Inspired Sauce

1. If roasting your own red pepper, toss half a red pepper with a bit of olive oil and roast until tender. Alternatively, use 1/2 jarred roasted red pepper.
2. To make the sauce, combine the 1/2 roasted red pepper, 1/4 cup sliced almonds, 1 tablespoon nutritional yeast, and a pinch of salt and pepper (or to taste) in a blender.
3. Blend until smooth.
4. Cook chickpea pasta according to package directions.
5. Sauté broccolini until tender-crisp.
6. Once the sauce is blended, toss it with the warm cooked pasta in a pot to warm through.
7. Serve the pasta with sautéed broccolini, garnished with red pepper flakes and fresh basil.