1. Heat the shallots and garlic along in a large pot. Add a small amount of water
if it starts to stick to the pan. Cook for about 2 minutes until the shallots turn
translucent, avoid browning.
2. Add the vegetable broth, non dairy milk, and salt, black pepper, red pepper
flakes and stir. Add the dry pasta and gently prod it around to submerge it
under the liquid.
3. Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating
any pasta that starts to stick together. Cook for about 20 minutes, or until the
sauce has thickened onto the pasta and the texture is to your liking. If too
much liquid is cooking off, reduce the heat a little bit , and add more non
dairy milk.
4. Adjust seasonings to taste, and serve with the addition of chickpeas, garlic
chives, and nutritional yeast. Best served immediately, but leftovers will
keep for 3-5 days in the fridge.