Vegan Pasta Alfredo

This Vegan Farmer’s Market Pasta Alfredo is so rich, you won’t notice it’s dairy free! Topped with seasonal veggies roasted with blackening seasoning, a spicy contrast to the creamy sauce.

Vegan Farmer's Market Pasta Alfredo / This creamy alfredo pasta is so rich, you won't believe it's vegan! Topped with seasonal blackened veggies.

Michelle from Vitamin Sunshine has created another recipe with her favorite pasta and we love the freshness of this latest dish! Here she is to tell us all about the fun she had making it….

I absolutely love spending the summer in Oregon. Bend, my hometown, is undeniably the most beautiful place on the planet to be in July & August. It’s beautiful the rest of the year also, just VERY cold.

Vegan Farmer's Market Pasta Alfredo / Chickapea Pasta

But in the summer there are some of my true loves. Farmer’s market produce, and WINE!

Before I went to grad school, I spent a few years working out at a winery in the Willamette Valley. I started out as a wine server — now that is a job! I’d spend the weekends at the tasting room on the vineyard, out in the country, in a quiet farm house, serving wine, smoked salmon and dark chocolate to guests, and sitting on the patio finishing off the leftover bottles at the end of the day. Let me tell you, it was rough.

Delicious gluten-free pasta with veggies

Everyone’s moods are elevated. There is such an appreciation for the warmth. the outdoors, and the plentiful produce overflowing the fields.

This recipe is a celebration of all the amazing summer produce you can pick up at the farmer’s market. Really– use whatever you can buy that’s local! Asparagus, eggplant, any kind of peppers, broccoli, the options are endless with this dish.

Farmer's market veggies are the best with Chickapea Pasta!

Using gluten free Chickapea Pasta allows me to make the veggie and carb dishes I love so much, but because the pasta is made from only chickpeas and lentils (only 2 ingredients!), it has a great boost of protein. Who wants to go through all the effort of roasting meat in the summer?

Another reason I love it? It just tastes like pasta. When cooked al dente, it’s hard to tell it’s a gluten free alternative! Xander eats Chickapea with just a little butter on it — and since he still won’t eat beans, I love that he’s getting some legume goodness that way.

Tips for Vegan Farmer’s Market Pasta Alfredo

  • I served this dish to my 2 year old and my 3 & 4 year old niece and nephew, and just told them it was “cheese sauce.” To make it more kid friendly, I very lightly seasoned the veggies. All 3 kids cleaned their plates and didn’t question the sauce at all.

 

5 from 2 votes
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Vegan Farmer’s Market Pasta Alfredo
This flavorful vegan pasta alfredo is packed with nutrients from all the fresh farmer's market produce. The blackening spice adds a ton of flavor and a wonderful contrast to the creamy, cheesy sauce.
Ingredients
  • 1 box Chickapea Pasta shells
  • 1 tbsp 30 ml olive oil
  • 8 carrots
  • 2-3 cups 220 g fresh green beans
  • 1 sweet corn
  • 4 mini bell peppers
  • 1/4 cup 15 g parsley, finely chopped
  • 1/4 cup 15 g pecans, chopped
  • lemon slices optional
Alfredo Sauce
  • 1/3 cup 43 g cashews, soaked overnight
  • 2 tbsp 30 ml olive oil
  • 1/2 160 g large onion, chopped
  • 2 cloves garlic
  • 1/2 large cauliflower ~1 pound/ .5 kg
  • 1 ½ cups 750 ml water
  • 1-2 tbsp 15 ml nutritional yeast*
  • 1 1/4 tsp 6 ml sea salt (or to taste)
  • 1/2 tsp 2.5 ml garlic powder
  • 1/2 tsp 2.5 ml onion powder
  • 1/2 lemon juiced
Blackening Spice
  • 1 tsp 5 ml sea salt
  • 1 tsp 5 ml paprika
  • 1/2 tsp 2.5 ml garlic powder
  • 1/2 tsp 2.5 ml onion powder
  • 1/2 tsp 2.5 ml cumin
  • 1/2 tsp 2.5 ml ground black pepper
  • 1/4 tsp 1 ml thyme
  • cayenne to taste (optional)
Instructions
  1. Soak cashews overnight. If you don't have time for this step, boil water, pour over the cashews, and let soak for 1 hour.
  2. Mix together spices in the blackening seasoning, and set aside.
  3. Add olive oil to a large frying pan, and heat over medium high heat.
  4. Roughly chop garlic and onion, and saute for 5-7 minutes. allowing to soften but not to brown. If your onions and garlic brown, your sauce will have a brown tint to it.
  5. Roughly chop cauliflower, and add it to the frying pan, along with 1 1/2 cups (750 ml) of water. Cover the pan, and reduce heat to just below medium, and allow to steam for 15 minutes (check after 10 minutes to make sure water hasn't boiled out. Add more if necessary to keep veggies from browning).
  6. Add soaked and drained cashews, and onion/cauliflower mixture to a blender. Add the rest of the sauce seasonings, starting with 1 tablespoon of nutritional yeast and 1 teaspoon of sea salt. Blend on high speed for 2-3 minutes to allow sauce to become very creamy.

Farmer's Market Pasta Alfredo / This creamy alfredo pasta is so rich, you won't believe it's vegan! Topped with seasonal blackened veggies.

Other Chickapea Pasta Recipes:

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Vegan Farmer's Market Pasta Alfredo / This creamy alfredo pasta is so rich, you won't believe it's vegan! Topped with seasonal blackened veggies.

6 Comments
  • Jessica @ Jessica in the Kitchen
    Posted at 13:34h, 21 July Reply

    This is all I need for a perfect summer night, and I would love to try this for a stay-in date night!!

    • Chickapea
      Posted at 09:03h, 01 August Reply

      Date night dinner sounds fabulous!

  • marcie
    Posted at 15:44h, 20 July Reply

    A summer night couldn’t be more perfect with this dish and a cold glass of white wine! I love all that gorgeous summer produce!

    • Chickapea
      Posted at 09:07h, 01 August Reply

      Thanks Marcie. The produce is perfect with the pasta! YUMMY!

  • Jenn Laughlin
    Posted at 12:11h, 20 July Reply

    Helloooooooo delicious! I can’t wait to get a plate of this in my face!

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