Pasta Gratin in Cauliflower Chickpea Sauce

1 16-oz package of pasta (I used penne, but any small pasta would work here, including macaroni or bow ties)
4 cups of cauliflower florets
2 cups of cooked chickpeas
1 tbsp white miso (optional)
¼ cup nutritional yeast
1 medium onion
6 large cloves of garlic
2 tsp dry sage, crumbled
½ cup almond milk
½ tsp turmeric (optional, but adds a nice color)
3 cups crimini mushrooms, sliced
2 tsp olive oil and more for spraying
1 tsp ground black pepper
Salt to taste
Parsley for garnishing



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