Name: Chickpea Alfredo
Yield: Serves 6 to 8
Ingredients: 1 pound (450 g) fettuccine; ½ cup (60 g) whole unroasted cashews (if you don’t own a high-speed blender); Freshly ground black pepper; 1½ cups (240 g) cooked chickpeas, or 1 (15-ounce/430 g) can, drained and rinsed; ½ cup (55 g) slivered almonds; ½ teaspoon salt; ¼ cup (13 g) minced fresh flat-leaf parsley; 1 tablespoon fresh lemon juice; 2 tablespoons mellow white miso; 1¼ cups (300 ml) vegetable broth; 2 cloves garlic; ¼ cup (35 g) nutritional yeast flakes

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

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.