Vegan Chickpea Alfredo

November  5, 2019
1 Ratings
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 6 to 8
Author Notes

"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

What You'll Need
  • 1 pound (450 grams) fettuccine
  • 1/2 cup (60 grams) whole unroasted cashews
  • 1/2 cup (55 grams) slivered almonds
  • 2 cloves garlic
  • 1 1/2 cups (300 ml) vegetable broth
  • 2 tablespoons mellow white miso
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon (35 grams) nutritional yeast flakes
  • 1 1/2 cups (240 grams) cooked chickpeas, or 1 (15-ounce/430 g) can, drained and rinsed
  • 1/4 cup (13 grams) minced fresh flat-leaf parsley
  • Freshly ground black pepper
  1. Bring 6 quarts (5.7 L) of salted water to a boil in a large pot. Boil the pasta according to package directions.
  2. 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.
  3. 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.

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