Creamy Cauliflower Alfredo Chickpea Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Alfredo Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Alfredo Chickpea Pasta

Enjoy a nourishing bowl of chickpea pasta tossed in a silky, dairy-free cauliflower alfredo sauce. Roasted cauliflower and hearty chickpeas lend texture while nutritional yeast adds a cheesy flavor. This meal is light yet satisfying, balancing creamy indulgence with plant-based protein to fuel your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

541kcal
Protein
33.7g
Fat
13.7g
Carbs
85.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

2 cups Cauliflower

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 clove Garlic

1 tsp Olive Oil

0.75 cup Chickpeas (canned, drained)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Break cauliflower into florets and toss with a drizzle of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the cauliflower roasts, cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 3

    For the alfredo sauce, steam or lightly boil 1 cup of cauliflower florets until soft. Transfer to a blender and add unsweetened almond milk, nutritional yeast, garlic, and a pinch of salt and pepper. Blend until completely smooth and creamy.

  • 4

    In a large pan over medium heat, warm the cauliflower alfredo sauce. Stir in the roasted cauliflower pieces and the chickpeas, heating through for 2 minutes.

  • 5

    Add the cooked chickpea pasta to the pan and toss until evenly coated with the sauce. Adjust seasoning if necessary.

  • 6

    Serve warm, garnished with additional nutritional yeast or fresh herbs if desired.

Creamy Cauliflower Alfredo Chickpea Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Alfredo Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Alfredo Chickpea Pasta

Enjoy a nourishing bowl of chickpea pasta tossed in a silky, dairy-free cauliflower alfredo sauce. Roasted cauliflower and hearty chickpeas lend texture while nutritional yeast adds a cheesy flavor. This meal is light yet satisfying, balancing creamy indulgence with plant-based protein to fuel your day.

NUTRITION

541kcal
Protein
33.7g
Fat
13.7g
Carbs
85.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea Pasta

2 cups Cauliflower

1/2 cup Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 clove Garlic

1 tsp Olive Oil

0.75 cup Chickpeas (canned, drained)

PREPARATION

  • 1

    Preheat your oven to 400°F. Break cauliflower into florets and toss with a drizzle of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the cauliflower roasts, cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 3

    For the alfredo sauce, steam or lightly boil 1 cup of cauliflower florets until soft. Transfer to a blender and add unsweetened almond milk, nutritional yeast, garlic, and a pinch of salt and pepper. Blend until completely smooth and creamy.

  • 4

    In a large pan over medium heat, warm the cauliflower alfredo sauce. Stir in the roasted cauliflower pieces and the chickpeas, heating through for 2 minutes.

  • 5

    Add the cooked chickpea pasta to the pan and toss until evenly coated with the sauce. Adjust seasoning if necessary.

  • 6

    Serve warm, garnished with additional nutritional yeast or fresh herbs if desired.