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