Chickpea Alfredo with Spring Veggies

This veggie-packed dish is so creamy and full of protein (thanks to chickpeas!).

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Chickpea Alfredo with Spring Veggies

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4.5 by 15 people

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Makes: 7 cups
  • Start to Finish: 35 mins

Chickpea Alfredo with Spring Veggies

Directions

  1. In a small bowl combine cashews and enough boiling water to cover. Let stand, covered, 20 minutes; drain. Rinse and drain again. Meanwhile, cook pasta according to package directions, adding asparagus the last 3 minutes and spinach and peas the last 1 minute; drain.
  2. In a small saucepan whisk together 1 1/4 cups water and flour until smooth (mixture may be a bit foamy). Cook and stir over medium heat just until bubbly.
  3. For sauce, in a blender combine soaked cashews, flour mixture, and next five ingredients (through pepper). Cover and pulse several times, then blend 5 minutes or until smooth. If desired, stir in basil and/or parsley.
  4. Transfer pasta mixture to a serving dish. Drizzle with sauce; toss to coat. Sprinkle with additional black pepper and, if desired, cheese.
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Nutrition Facts (Chickpea Alfredo with Spring Veggies)

  • Per serving:
  • 290 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 0 mg chol. ,
  • 190 mg sodium ,
  • 49 g carb. ,
  • 8 g fiber ,
  • 4 g sugar ,
  • 11 g pro.
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15 Ratings

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