Creamy Chickpea Alfredo Pasta
Velvety Chickpea Alfredo with Herb-Infused Pasta
Ingredients:
8 oz whole wheat or gluten-free pasta (penne or fettuccine)
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 ½ cups cooked or canned chickpeas (drained and rinsed)
3/4 cup unsweetened plant-based milk (such as almond or oat)
1/4 cup nutritional yeast or grated Parmesan (dairy-free if needed)
1 tablespoon tahini
1/2 teaspoon lemon juice
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Directions:
Cook the pasta according to the package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté the onion for 3–4 minutes until softened, then add the garlic and cook for another minute.
In a blender, combine the sautéed onion and garlic, chickpeas, plant-based milk, nutritional yeast (or Parmesan), tahini, lemon juice, salt, and pepper. Blend until smooth and creamy.
Pour the blended sauce back into the skillet and heat gently over low-medium heat, stirring constantly until warmed through.
Add the cooked pasta to the skillet and toss to coat evenly in the chickpea Alfredo sauce.
Serve warm, garnished with chopped parsley and extra chickpeas if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 390 kcal | Servings: 4 servings