YOUR SOLIN GENERATED RECIPE
Creamy Cashew Alfredo Chickpea Pasta with Roasted Asparagus
Enjoy a comforting bowl of creamy cashew Alfredo chickpea pasta paired with tender roasted asparagus. This dish blends the rich, nutty flavors of cashew cream with the hearty texture of chickpea pasta and chickpeas, rounded out by lightly roasted asparagus for a burst of freshness.
INGREDIENTS
3 oz Chickpea Pasta
1/4 cup Raw Cashews
1/2 cup Chickpeas (cooked)
Approximately 40g Asparagus (about 6 spears or 1/4 bunch)
1 Garlic clove
1 tbsp Lemon Juice
1 tbsp Nutritional Yeast
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the asparagus with a little salt, pepper, and a drizzle of olive oil, then spread on a baking sheet.
Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.
Meanwhile, cook the chickpea pasta in boiling salted water according to package instructions until al dente, then drain.
In a high-speed blender, combine the soaked cashews, garlic, lemon juice, nutritional yeast, a pinch of salt and pepper, and about 1/4 cup water. Blend until smooth to form a creamy sauce.
In a large bowl, mix the cooked pasta with the chickpeas and pour the cashew cream over it. Stir gently to combine.
Fold in the roasted asparagus pieces and adjust seasoning if needed before serving.