Chickpea Alfredo with Spring Veggies

4.1
(24)

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

Total Time:
35 mins
Servings:
6
Yield:
7 cups

Ingredients

  • cup unsalted raw cashews

  • Boiling water

  • 12 ounce dried whole grain or brown rice fettuccine

  • 1 cup chopped fresh asparagus

  • 2 cup lightly packed fresh spinach or arugula

  • ½ cup frozen peas, slightly thawed

  • 1 ¼ cup water

  • ¼ cup garbanzo bean (chickpea) flour

  • 1 tablespoon lemon juice

  • 2 teaspoon olive oil

  • 2 cloves garlic, minced

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 2 tablespoon snipped fresh basil and/or parsley (optional)

  • Shaved Parmesan cheese (optional)

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.

    Chickpea Alfredo with Spring Veggies
    Blaine Moats

Nutrition Facts (per serving)

290 Calories
7g Fat
49g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 290
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 190mg 8%
Total Carbohydrate 49g 18%
Total Sugars 4g
Protein 11g
Vitamin C 7.4mg 37%
Calcium 26mg 2%
Iron 3.2mg 18%
Potassium 209mg 4%
Folate, total 55mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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