Add all the ingredients but olive oil into a food processor.

Pulse to get things moving and then with machine whirling slowly drizzle in olive oil. Scrape down sides as needed.

Transfer to a jar and secure tightly with a lid.

Will keep for up to a week in fridge or up to 3 months in the freezer.

Boil and salt a large pot of water. Cook pasta till al dente. Reserve ½ cup of pasta water.  

While pasta is cooking make the sauce.

Heat olive oil and chili flakes in a large pan. Add in onion and saute for several minutes. 

Add mushrooms and garlic and saute until mushrooms start to soften and garlic is fragrant. Season with salt and pepper.

Add in vegan sausage. Cook sausage with mushrooms for several minutes and then add in chickpeas. Toss to combine.

Once pasta is cooked, drain (don’t forget to reserve the pasta water), rinse, and toss into sausage mixture. Add in pesto and stir. Add a splash of water. The water helps emulsify the pasta and make it creamy as well. Finally, add the watercress and shaved parmesan. Season with salt and cracked pepper and serve in bowls.  Finish with olive oil and more shaved parmesan.