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Description
A creamy vegan pasta bake with chickpeas and Alfredo sauce. Rich, flavorful, and easy to make.
Ingredients
- 8 oz pasta (penne or fettuccine)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
- 1 cup unsweetened almond milk
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp nutmeg
- 1/2 cup breadcrumbs (optional)
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions, then drain and set aside.
- In a blender, combine soaked cashews, almond milk, garlic, nutritional yeast, lemon juice, salt, pepper, onion powder, and nutmeg. Blend until smooth.
- Toss cooked pasta, chickpeas, and Alfredo sauce in a large bowl.
- Transfer mixture to a baking dish. Sprinkle breadcrumbs on top if using.
- Drizzle with olive oil and bake for 20-25 minutes until golden.
- Let cool slightly before serving.
Notes
- For extra flavor, add roasted vegetables like broccoli or spinach.
- Store leftovers in the fridge for up to 3 days.
- Substitute almond milk with any plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired