"You know that weeknight meal you’re always in the mood for? This is it. A mix of cashews and almonds gives this alfredo a creaminess with a little texture to pull off a hard-cheese vibe. Chickpeas add a nice bite. I usually toss some of the chickpeas with an arugula or spinach salad dressed with lemon juice and olive oil to get my greens in, too." —Republished with permission from I Can Cook Vegan by Isa Chandra Moskowitz, published by Abrams Books c 2019. —Food52
6 to 8
(450 grams) fettuccine
(60 grams) whole unroasted cashews
(55 grams) slivered almonds
1 1/2 cups
(300 ml) vegetable broth
mellow white miso
fresh lemon juice
(35 grams) nutritional yeast flakes
1 1/2 cups
(240 grams) cooked chickpeas, or 1 (15-ounce/430 g) can, drained and rinsed
(13 grams) minced fresh flat-leaf parsley
Freshly ground black pepper
In This Recipe
Bring 6 quarts (5.7 L) of salted water to a boil in a large pot. Boil the pasta according to package directions.
Meanwhile, in a high-speed blender, combine the cashews, almonds, garlic, vegetable broth, miso, lemon juice, salt, and nutritional yeast. Blend until relatively smooth, scraping down the sides with a rubber spatula once in a while to make sure you get everything.
When the pasta is ready, drain it in a colander and immediately return it to the pot. Add the sauce, chickpeas, and parsley and toss to coat. Taste for salt and seasoning. Serve with black pepper over the top.