Blend until completely smooth and creamy.

Cook the chickpea pasta according to package directions.

Transfer the sauce to a saucepan over low heat.

Stir gently for 3 to 5 minutes.

Avoid boiling the sauce.

Add the cooked pasta and toss until evenly coated.

Season with salt and black pepper.

Serve immediately.

Use a high-speed blender for the smoothest texture.

If the sauce becomes too thick, add a small amount of reserved pasta water.

Do not boil after blending, as excessive heat may affect the texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days.