Vegan Chimichurri Pasta

1 Cook pasta according to package directions.
2 While the pasta is cooking, make the sauce. Heat the 1 tsp. of olive oil in a non stick skillet on medium high. Then add the chopped red onion and chopped garlic. Saute, reducing heat as needed for 1-3 minutes until the onions are translucent. Let cool for a minute. 
3 Now in a blender or food processor, add the parsley, cilantro,1 Tbsp. of olive oil, lemon juice, red wine vinegar, veggie broth and a pinch of salt and pepper. Pulse for a second.  
4 Now add the sauteed onions and garlic. Pulse in the blender or food processor until the sauce is smooth, scraping down as needed. Taste and adjust seasoning. 
5 Once the pasta is done, drain, return to the pot and pour the sauce in. Toss the pasta so it is coated. Serve immediately. I like to serve mine with roasted mushrooms, crispy tofu or tempeh!