Healthy Vegan Chickpea Alfredo with Spinach and Mushrooms
This Alfredo pasta is super creamy, cheesy and thick with no dairy, no cashews, and no coconut! It's thickened with cauliflower and chickpeas for a light and healthy pasta that has plenty of protein with no meat.
Ingredients
- 1 15 oz can chickpeas drained, rinsed, and peeled
- ½ medium head cauliflower florets
- ¼ cup nutritional yeast
- 3 cloves garlic minced
- 1 tablespoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic herb seasoning
- 1 teaspoon italian seasoning
- 1 teaspoon dried oregano
- ¼ cup fresh parsley
- 8 oz sliced cremini mushrooms about 3 cups
- 3 cups spinach
- 1 large onion diced
- 1 lb cooked whole grain pasta I used penne
- ½ cup dairy free milk plus more for consistency
- 4 tablespoons olive oil
Instructions
- In a large pot, heat 2 tablespoons of oil on 75% heat. Cook the onion for 3-4 minutes until translucent. Add the cauliflower and cook for 3 minutes, then add chickpeas and garlic. Season with all the seasonings listed minus 1 teaspoon salt. Cook for about 3 minutes, or until everything is fully cooked.
- Transfer the cauliflower and chickpeas to a blender with the nutritional yeast and milk. Blend until very smooth. Keep adding milk until it is the consistency you want.
- In the same pot, heat 2 tablespoons oil. on 75% heat and add the mushrooms. Cook for 2 minutes, then add spinach and cook for another minute until they both are softened. Season with the remaining teaspoon salt.
- Combine the pasta, spinach and mushrooms, and sauce and mix until fully combined. Serve and enjoy.