* I use canned chickpeas for this. If making them from dried beans, start with 10 ounces. Cream substitutes include soy creamer, MimicCreme, or soak 1/2 C. raw cashews in 1 C. filtered water for 2-4 hours, then blend until super smooth (125 g cashews with 250 ml of water).

In a blender or food processor, puree half of chickpeas with the liquid from the can, or enough water to make a smooth, pourable puree.

Peel the onions, slice in half, and slice thinly. Mince the garlic into tiny pieces. In a large saucepan, heat the oil and sauté the onions for five minutes, then add the garlic. Sauté until the garlic begins to brown.

Put on a large pot of water to boil, adding a generous amount of salt. When it comes to a rolling boil, add the pasta. When cooking gluten-free pasta, I add a little bit of olive oil when I put in the pasta, which makes it less sticky.

Add the tomatoes and their liquid, rosemary, chickpea puree, vodka, and the remaining can of chickpeas (or 1 C./250 ml water) with its liquid to the saucepan. Stirring it often, heat the mixture for about 15 minutes or until it has thickened. Add the cream substitute and pepper and heat through. Add 1/4 cup of pasta water to the sauce before draining the pasta.

Drain the pasta when it is al dente, rinsing briefly with cool water. Drizzle with a little olive oil and toss. This greatly improves the texture of brown rice pasta.

Toss the hot cooked spaghetti with the sauce, and garnish with a sprig of fresh rosemary, a drizzle of good olive oil, and some freshly cracked black pepper and sea salt.