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
Directions
- 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.
- 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.
- 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.
- Transfer pasta mixture to a serving dish. Drizzle with sauce; toss to coat. Sprinkle with additional black pepper and, if desired, cheese.
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.