Cooked - Vegan Alfredo Pasta With Crispy Chickpeas

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Home Pricing Community My Recipes

Vegan Alfredo Pasta With Crispy Chickpeas

4.0

1 ½ cups raw unsalted cashews (200 g)

1 ½ cups unflavored almond milk (may need more, 350 mL)

¼ cup nutritional yeast

3 cloves garlic (minced)

1 Tbsp white vinegar (15 mL)

¼ tsp each salt and pepper

1 15-oz can chickpeas (drained, 425 g)

1 Tbsp olive oil (15 mL)

1 Tbsp nutritional yeast

½ tsp each salt, garlic powder, onion powder

1 lb fettuccine pasta (450 g)

To serve: vegan parmesan cheese

Soak Cashews: Cover cashews in hot water and let them soak for at least 15 minutes (longer if your blender isn't strong).
Alfredo: Drain cashews and add them to a blender, along with all other Vegan Alfredo ingredients.This sauce thickens as it sits, so you may need to add more almond milk in a few minutes before serving to make it nice and pourable.
Cook Chickpeas: Pat dry chickpeas and toss them together with the oil. Cook until crispy.Air Fryer - 400°F (204°C) for 8 to 10 minutes. Oven - 400°F (204°C) for 15 to 20 minutes. As soon as chickpeas are finished cooking and while they're still hot, toss them in a bowl together with nutritional yeast and seasonings.
Pasta: Cook fettuccine in a pot of salted water. When ready to serve, toss pasta with the Vegan Alfredo Sauce and top with crispy chickpeas and grated parmesan.(Don't combine everything until you're ready to eat, as the sauce will absorb into the pasta if combined too early.)

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 12 weeks ago

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