Creamy Cauliflower Chickpea Pasta

Owen Parker

This creamy cauliflower pasta with chickpeas is a delicious and hearty vegan dish perfect for any occasion.

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Italian, Vegan

Servings 4 servings

Calories 350 kcal

Equipment

1 Blender
1 Large pot
1 Skillet

Ingredients

Main Ingredients

1 head of cauliflower cut into florets
2 tablespoons olive oil
1/4 cup nutritional yeast
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces chickpea pasta
1 can chickpeas drained and rinsed
1/4 cup fresh parsley chopped

Instructions

Preparation

Steam the cauliflower florets until tender, about 10 minutes.
Add steamed cauliflower, olive oil, nutritional yeast, garlic, salt, and pepper to a blender. Blend until smooth, adding pasta water as needed to achieve desired consistency.
Cook chickpea pasta according to package instructions. Reserve some pasta water before draining.
In a skillet, heat a tablespoon of olive oil over medium heat. Add chickpeas, season with salt and pepper, and sauté until golden and slightly crispy.

Serving

Toss the cooked pasta with the cauliflower sauce and chickpeas. Serve warm, garnished with fresh parsley.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce if needed.

Notes

Pro Tips: Ensure the cauliflower is blended to a very smooth texture for the creamiest sauce.
Ingredient Substitutions: Use any pasta of choice if chickpea pasta is unavailable.
How to Serve: Pair with a simple green salad or garlic bread.
Storage & Freshness: Best consumed within 3 days, store in an airtight container.
Make-Ahead Tips: Prepare the sauce in advance and store in the fridge, ready to be mixed with freshly cooked pasta.

Keyword cauliflower pasta sauce, chickpea pasta dishes, vegan pasta recipes