Chickpea Alfredo with Spring Veggies
49g CARB
Serves 6
Total 35 min.
- ⅓ cup unsalted raw cashews
- Boiling water
- 12 oz. dried whole grain or brown rice fettuccine
- 1 cup chopped fresh asparagus
- 2 cups lightly packed fresh spinach or arugula
- ½ cup frozen peas, slightly thawed
- 1¼ cups water
- ¼ cup garbanzo bean (chickpea) flour
- 1 Tbsp. lemon juice
- 2 tsp. olive oil
- 2 cloves garlic, minced
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 2 Tbsp. snipped fresh basil and/or parsley (optional)
- Shaved Parmesan cheese (optional)
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 of cooking; drain.
2. In a small saucepan whisk together the water and flour until smooth (mixture may be a bit foamy). Cook and stir over medium 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 pepper and, if desired, Parmesan cheese.
PER SERVING (1 cup each) cal 290, fat 7 g (1 g sat. fat), chol 0 mg, sodium 190 mg, carb 49 g (8 g fiber, 4 g sugars), pro 11 g
GOOD FOR YOU
This recipe is vegan and, if you choose the brown rice fettuccine option, gluten-free.
