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Healthy Vegan Chickpea Alfredo- Ready in 20 minutes!

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5 from 1 review

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.

Ingredients

Scale
  • 450g spaghetti or your favourite pasta
  • 1/2 cup whole unroasted cashews
  • 1/2 cup raw almonds
  • 34 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

  1. Soak almonds and cashews in boiling water for 10mins
  2. Bring 5L of salted water to a boil in a large pot. Boil pasta according to package directions.
  3. Meanwhile, in a high-speed blender combine cashews, almonds, garlic, vegetable stock, miso paste, lemon juice, nutritional yeast, salt and pepper.
  4. Blend until smooth, scraping down the sides with a rubber spatula as needed.
  5. Add chickpeas and red pepper to a non-stick sauté pan over medium/low heat. Cook until heated (2-3 mins).
  6. Add alfredo sauce to pan and cook until heated (about 2-3mins). 
  7. When pasta is ready, drain in a colander. Combine sauce and pasta. Stir until coated. Taste for salt and seasoning. 
  8. Sprinkle with parsley and black pepper.