• In a large deep skillet or Dutch oven, warm olive oil over medium heat.
• Add diced onion and cook for 2 minutes, until golden and fragrant.
• Stir in the bell pepper strips, garlic, canned chickpeas, 1 tablespoon Cajun seasoning. Cook for a couple of minutes until the pepper is roasted and golden brown.
• Remove from skillet and set aside on a plate. Cover to keep warm.
• In the same skillet (don't clean it!) add the uncooked pasta, remaining 1/2 tablespoon cajun seasoning, nutritional yeast, vegetable broth, and diced canned tomatoes. Stir to combine, cover with a lid and bring to a boil.
• Once boiling, reduce to low heat and cook for 10-12 minutes, stirring every 3 minutes to prevent the pasta from sticking to the bottom of the pan. Cook until the pasta is al-dente or cooked to your liking, and the sauce is thick. If the pasta is not cooked to your liking and all liquid is absorbed, add an extra 1/4 cup to 1/2 cup cold water, cover, and keep cooking until the pasta is cooked through.
• Meanwhile, prepare the slurry. In a small bowl, whisk coconut cream and cornstarch. You can also skip cornstarch and only add the cream, but the sauce won't be as thick.
• Pour the slurry in the skillet along with the cooked chickpeas and bell pepper.
• Stir to combine and keep cooking for a few minutes until the sauce thickens.

Storage

• Store in the fridge in an airtight container for up to 3 days, or freeze and thaw in the fridge the day before.