Vegan Alfredo Pasta with Roasted Chickpeas
Ahhh, Alfredo sauce. One of life’s most comforting indulgences. This right here is one of the most creamy and delicious vegan Alfredo dishes you’ll ever make. No dairy and no eggs required! With the absence of these ingredients and the addition of roasted chickpeas, this makes for an easy and healthy alternative to a traditional Alfredo pasta dish. You can make this dish gluten- free by used certified gluten-free pasta instead of regular pasta.
This rich and smooth sauce is amazing paired over your favourite pasta, fettuccine, linguine, tortellini, spaghetti, rigatoni, penne, rotini, macaroni or ravioli. You can even serve it over broccoli, grilled asparagus or other roasted veggies or an Alfredo style pizza!
We add some crispy roasted chickpeas to the top of this dish to give it a delicious textured crunch, but you can also mix them in.
How to make vegan Alfredo sauce:
Cashew cream: This recipe uses cashew cream. You will soak some raw cashews overnight in water, drain some of the liquid and then blend for a creamy consistency.
Pumpkin purée: Who would have thought eh? Pumpkin purée, cashew cream, olive oil, garlic and basil are simmered together in a pan to create a luxuriously rich vegan sauce that melts in your mouth.
And that’s that! We mean it when we say this vegan Alfredo is one of our favourite comfort dishes to make on. It doesn’t require any crazy ingredients, its healthy and it can be whipped up in 30 mins!
Are you going to try this recipe? Leave a comment below and let us know how you get on!
The creamiest, more luxuriously rich vegan Alfredo sauce you’ll ever make! Low ingredient, dairy free and whipped up in 30 minutes!
2 cups cooked chickpeas
1tbsp olive oil
1tsp garlic powder
1 tsp paprika
Salt, to taste
1/2 cup raw cashews, soaked in water overnight and then drained.
1tbsp olive oil
3 garlic cloves, crushed
1 tsp dried basil
1/4 cup pumpkin purée
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
4 servings pasta of choice
Preheat oven to 390F. Place chickpeas on large baking sheet and toss with olive oil, garlic powder, paprika and salt. Bake chickpeas until crispy, 15-20 mins, stirring once halfway through,
Blend cashews with 1 1/2 cup water in a high speed blender until smooth and creamy, Set aside.
Heat the olive oil in a pan on medium-high heat, then add the garlic and basil and let cook for 1 minute.
Reduce heat to medium and add the cashew cream and pumpkin purée mixing until incorporated.
Add the salt, pepper, nutmeg and let the sauce cook for 2 minutes.
Add the cooked pasta to the pan and toss it together. Serve with roasted chickpeas and basil leaves.
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