Creamy Penne with Roasted Cauliflower and Leeks
Creamy without the calories! This healthy penne combined with roasted cauliflower and leeks and tossed with a vegan white sauce has a flavor punch that will have you making it again and again.
Thank you to Robyn from Simply Fresh Dinners for creating this easy recipe full of goodness and flavor!
Did you know that you can roast the cauliflower leaves?! Me either! They come out crisp and delicious like kale chips after just a few minutes in the oven and make a perfect accompaniment to the other flavours and textures in this dish.
We already know that this is one of the best veggies nutrition-wise but did you know that the leaves are rich in calcium and iron? By virtue of being leaves, they are rich in fibre too. Foods rich in calcium and iron have several health benefits ranging from healthy bones, better immunity and the high fiber content aids digestion and keeps the gut healthy. A 100 g serving of leaves has approximately 600 mg of calcium in it- wow!
And have you seen the new packaging for Chickapea!? I just love it. Colorful, creative – and represents the product so beautifully!
I have created lots of flavor in this vegan white sauce and you’ll love the ease of tossing it all in the blender. It’s nutty creamy taste is perfect with Chickapea pasta!
Are you a fan of Creamy Vegan Sauces on your Pasta?
Tag us with your favorite Chickapea recipes so we can share them on Instagram! @chickapeapasta #chickapeapasta
- 8 ounces Chickapea Pasta penne
- 1 cauliflower cut into bite sized pieces
- leaves from cauliflower, (optional)
- 1 leek, cut into rings, white and green portions
- 3 cloves of garlic, peeled and sliced
- 1/4 cup freshly grated parmesan
- VEGAN WHITE CREAM SAUCE
- 15 ounce can great northern beans (or white kidney beans)
- 1 cup almond milk
- 1/4 cup nutritional yeast
- 1 tbsp olive oil
- 1/2 cup walnuts, chopped
- 2 garlic cloves, peeled and crushed
- 3 tbsp fresh basil, chopped (or 1 Tbsp dried basil)
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup reserved water from pasta
Cook pasta according directions. Reserve ½ cup of pasta water. Drain and rinse immediately. Return pasta to pot.
Preheat oven to 400F.
Toss cauliflower, leek, garlic and olive oil in large bowl before spreading out on large baking sheet.
Bake 25-30 minutes, tossing at the 15 minute mark. Add leaves for the last 10 minutes if using.
Combine all sauce ingredients except pasta water in blender or food processor until smooth. Check for desired creaminess. Add small amounts of pasta water if you like it thinner.
Add roasted veggies,and sauce to pot. Combine on low temp until heated through.
Sprinkle with parmesan if desired. Serve immediately.