This Healthy Chickpea Alfredo will be your favourite weekday meal. From start to finish this beautiful dish can be on your table in 20 minutes! A mix of cashews and almonds give this Vegan Chickpea Alfredo sauce an indulgent tasting creaminess that you associate with the typical Italian version. No one will guess it is plant-based and nutritious.
Can This Dish Be Gluten-Free?
Yes! This plant based pasta dish can be gluten-free by using certified gluten-free pasta in place of regular pasta.
Ingredients Needed To Make Vegan Chickpea Alfredo
–Chickpeas (cooked)
– Red Bell Pepper
-Cloves of Garlic
–Vegetable Stock or Water
-Fresh Lemon Juice
-Fresh Parsley
-Salt and Pepper
Tools Needed To Make This Awesome Chickpea Alfredo
–High speed blender or food processor
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How to Make Vegan Chickpea Alfredo
2. Make pasta according to the package direction
3.Add soaked nuts, garlic, lemon, nutritional yeast, white miso paste, stock or water to a High speed blender or food processor. Blend until smooth and creamy. Scraping down the sides as needed until desired consistency is achieved.
4. Heat a non stick sauté pan over medium/low heat. Add cooked chickpeas and red pepper and cook until heated through (about 2-3 mins).
5.Add alfredo sauce to the pan with the chickpeas and pepper. Cook until heated through (about 2-3mins). If sauce starts to thicken too much, add a few tbsp of water or plant milk to thin it out.
6.Using a colander, drain pasta then add to pan with the sauce and vegetables.
7.Stir until noodles are coated. Sprinkle with chopped parsley.
More Pasta Dishes To Enjoy
If you enjoy this Creamy Vegan Chickpea Alfredo you’ll also love:
Vegan Cheesy Tomato Spinach Carbonara
Vegan Pumpkin Spagetti Alfredo
Show Me Your Creations!
If you make this Healthy Vegan Chickpea Alfredo please take a photo of it and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
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Don’t forget to leave a comment on the recipe below and give this Vegan Chickpea Alfredo a star rating.
Thanks for the love, my friends!
Susan 💗🌱
PrintHealthy Vegan Chickpea Alfredo- Ready in 20 minutes!
This Vegan Chickpea Alfredo will be your favourite weekday meal. From start to finish this beautiful dish can be on your table in 20 minutes! A mix of cashews and almonds give this Vegan Chickpea Alfredo sauce an indulgent tasting creaminess that you associate with the typical Italian version. No one will guess it’s plant-based and nutritious.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
- Category: Pasta
- Method: Blend and Saute
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 450g spaghetti or your favourite pasta
- 1/2 cup whole unroasted cashews
- 1/2 cup raw almonds
- 3–4 cloves of garlic (depends on taste)
- 1 1/4 cup vegetable stock or water
- 3 tbsp white miso paste
- 1 tbsp fresh lemon juice
- 1/4 cup nutritional yeast
- 1 1/2 cups or 1 430g can of cooked chickpeas, drained and rinsed.*see note
- 1/3 cup diced red pepper
- 1/4 cup minced fresh parsley
- 1/2 tsp salt
- Freshly ground black pepper
Instructions
- Soak almonds and cashews in boiling water for 10mins
- Bring 5L of salted water to a boil in a large pot. Boil pasta according to package directions.
- Meanwhile, in a high-speed blender combine cashews, almonds, garlic, vegetable stock, miso paste, lemon juice, nutritional yeast, salt and pepper.
- Blend until smooth, scraping down the sides with a rubber spatula as needed.
- Add chickpeas and red pepper to a non-stick sauté pan over medium/low heat. Cook until heated (2-3 mins).
- Add alfredo sauce to pan and cook until heated (about 2-3mins).
- When pasta is ready, drain in a colander. Combine sauce and pasta. Stir until coated. Taste for salt and seasoning.
- Sprinkle with parsley and black pepper.
Fantastic! The sauce is sooooo tasty! I added onions and fresh tomatoes to the mix and enjoyed every bite. I will say the recipe takes longer than 20 minutes – more like 45 minutes but well worth it 😊
Hi Paula,
Thank you so much for your thoughtful comment. 🙏🏻 I love your addition of tomatoes and onions and thanks for letting me know the timing is off. I will make an adjustment. Since you enjoyed this recipe you should try this Creamy Tomato Sauce. It’s really rich and creamy with no nuts/no dairy. It’s an avocado base and only takes 5 mins to whip up. I always make this when my avocados start to turn. Hope you like it too https://susancooksvegan.com/creamy-tomato-sauce/. 💗🌱
The second time I made this pasta dish, I subbed frozen peas for the chickpeas (they weren’t hubby’s favourite) and we loved the result too – the Alfredo sauce is just divine!
I’ll definitely try the creamy tomato sauce 🙂
Author
Awwww I’m so glad it’s working out for you. Thanks so much for sharing this 🙏🏻 I think peas would add a nice, sweet, fresh element to this dish. I think I will give it a try next time.
In gratitude,
Susan💗🌱