Creamy Tahini and Broccoli Pasta

In a food processor, combine garbanzos, tahini, liquid aminos, lime juice and kelp granules.

Process until smooth, adding water a few tablespoons at a time until the mixture forms a thick sauce.

Cook pasta according to package directions.

Drain, reserving 1/2 cup of the pasta cooking liquid.

Meanwhile, heat a large skillet over medium heat until hot.

Add onion and cook, stirring frequently, until onion begins to stick to the bottom of the skillet, about 5 minutes.

Stir in a tablespoon or 2 of water, stirring until onion is browned.

Add broccoli, cover the skillet and cook until broccoli is heated through, about 5 more minutes, adding a few more tablespoons of water if necessary.

In a large bowl, toss together pasta, sauce, onion and broccoli and crushed red chile flakes; add some of the cooking liquid if necessary to evenly distribute the sauce.