Vegan Fajita Pasta with Chickpeas and Peppers

Fajita Chickpeas and Veggies:

• 1 tsp oil
• 1/2 medium onion thinly sliced
• 1 green bell pepper thinly sliced
• 1/2 red bell pepper thinly sliced
• 13.5 oz can of chickpeas drained or 1.25 cups cooked
• 1/2 tsp ground cumin
• 1/2 tsp garlic granules
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/4 tsp salt or to taste

Pasta:

• 6 to 8 oz pasta like fusilli or penne , use gluten free pasta for glutenfre
• 1 large juicy tomato finely chopped
• 2 tsp extra virgin olive oil
• 1.5 cups Cashew cream blend 1/3 cup cashews with 1.5 cups of water or unsweetened almond milk
• 1/2 tsp garlic granules
• 1/4 tsp ground mustard
• 3/4 tsp or more salt
• 2 tbsp nutritional yeast less or more to preference
• 1 tbsp flour , use rice flour for gluten-free (blend this into the cashew cream)
• fresh or dried basil to taste