When developing new recipes, my goal is always to make sure it’s approachable and delicious. Since so many of my patients are busy juggling tons of responsibilities in their personal and professional life, ease is also key. We also talk a lot about working more plant-based meals into the rotation, so I’ve been enjoying coming up with new recipes to check that box too. 

I recently experimented with a plant-based Cauliflower Alfredo with Chickpea Pasta recipe that turned out so yummy, I have to share it with you! I think the only recipe I’ve gotten more DMs about on Instagram was this red lentil tomato soup. This recipe is a great alternative to traditional Alfredo pasta dishes, which tend to be heavy and less nutrient dense, and it’s also appropriate for people who are looking for gluten-free and/or dairy-free meal alternatives. The recipe calls for chickpea pasta which adds lots of satiating protein and fiber, and pea protein milk and nutritional yeast, both of which add some tasty plant protein. 

You’ll also find this dish is a great way to sneak in extra veggies to your meal and it’s such a fun way to enjoy a new spin on a recipe we see often. As a side note, I use pasta shells because I really like how they hold onto the sauce, but you can use any pasta shape! I like to serve this pasta with garlicky greens and mushrooms, but feel free to pair with your other favorite veggies. 

I hope you enjoy it as much as I have!

Chickpea Pasta Shells with Cauliflower Alfredo Sauce

Serves 4

Ingredients:

-Water for boiling pasta

-4 ounces chickpea pasta shells

-Salt to taste

-4 cups cauliflower florets

-1 cup unsweetened pea protein milk or other plant milk

-¼ cup nutritional yeast

-4 cloves roasted garlic or 2 teaspoons garlic powder

Directions:

-Bring salted water to a boil in a large stock pot and add pasta. Cook until al dente, about 7 minutes. Drain in a colander and return to the pot.

-Meanwhile, steam cauliflower with a little water in a large sauce, covered, or in a large microwave-safe bowl until fork-tender. Allow to cool until comfortable enough to handle.

-Place steamed cauliflower, milk, nutritional yeast, and garlic in a blender and blend until smooth.

-Pour the sauce over the drained pasta and toss well to coat. Serve with your favorite veggies.