All the creaminess you love from an alfredo sauce minus the dairy. The chickpea pasta is high in plant based protein and iron and the green veggies add extra antioxidant power.

Enjoy.

INGREDIENTS

serves 4

• 1/3 cup unsalted raw cashews
• 8 oz chickpea or lentil fettuccine
• 1/2 cup chopped fresh snap peas (or fresh green beans)
• 2 cups lightly packed spinach
• 1/2 cup frozen peas
• 1 1/4 cups water
• 1/4 cup gluten free flour
• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• 2 cloves garlic (or 1 tsp garlic powder)
• sea salt and fresh ground pepper
• chopped fresh basil or parsley and nutritional yeast for garnish (optional)

METHOD

Add the cashews to a small, shallow bowl and cover with boiling water. Set aside for 20 minutes while you prep the veggies and cook the pasta.

Cook the pasta according to package directions. Add the snap peas in the last three minutes and the peas and spinach in the last minute so everything is in the boiling pasta pot and cooking together at the end. Drain and put the cooked pasta and veg back into the pasta pot.

In a small saucepan, whisk together the 1 1/4 cups of water and flour on medium heat until smooth and just bubbly.

Drain the cashews and add them to your blender or food processor along with the lemon juice, olive oil, garlic, salt and pepper and the warm flour mixture. Blend until smooth.

Pour the sauce from the blender over the pasta and veggies and toss to coat, heating on low if needed. Sprinkle with more pepper, fresh herbs and nutritional yeast if you like.

TIPS & NUTRITION

For the pasta, I love the Chickapea brand, but any chickpea or lentil pasta will work. If you can’t find fettuccine, any shape will be fine.

Feel free to sub in any veg or greens you like or have on hand.

Add more flavour with herbs or red pepper flakes.

This serves beautifully with a kale caesar salad.