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.

Creamy Penne with Roasted Cauliflower and Leeks | Chickapea Pasta

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!

Chickapea pasta dish with whole food ingredients

And have you seen the new packaging for Chickapea!?  I just love it.  Colorful, creative – and represents the product so beautifully!

Creamy Penne with Roasted Cauliflower and Leeks | Chickapea Pasta

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

5 from 8 votes
Penne with Roasted Cauliflower and Leeks
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course: Main Course
Cuisine: American
Keyword: Penne with Roasted Cauliflower and Leeks
Servings: 4
Author: Robyn Gleason
  • 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
  • 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
  1. Cook pasta according directions. Reserve ½ cup of pasta water. Drain and rinse immediately. Return pasta to pot.
  2. 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.

  3. SAUCE

    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.

  4. Add roasted veggies,and sauce to pot. Combine on low temp until heated through.

  5. Sprinkle with parmesan if desired.  Serve immediately.

An easy weeknight meal with whole food creamy goodness. #choosechickapea #healthypasta #plantbasedpasta #plantbasedprotein #vegan

  • Sarah
    Posted at 04:34h, 01 November Reply

    First of all – love the new packaging! Second – LOVE this dish! It’s got everything I need all in one bowl.

  • Lauren Kirchmaier
    Posted at 21:04h, 31 October Reply

    So much yes here. This is the ideal winter dish! I love chickpeas with cauliflower so I KNOW I’ll love this pairing! Thanks, Robyn!

  • Tania Sheff
    Posted at 20:50h, 31 October Reply

    This is just incredible! I am loving the combination of cauliflower and Chickapea pasta!

  • Izzy @ She Likes Food
    Posted at 18:21h, 31 October Reply

    This looks so hearty and perfect for the cold weather we are having today! I also love the sound of that vegan cream sauce!!

  • Dana
    Posted at 16:44h, 31 October Reply

    I’ve totally used white beans to create a vegan-based sauce before and it works so well! I can practically taste this. What a smart recipe. So many fun and different components. Chickapea Pasta really lends itself to someone awesome ideas.

  • Kristen
    Posted at 14:00h, 31 October Reply

    This recipe is seriously amazing. So creamy and delicious and perfect with your healthy pasta!

  • marcie
    Posted at 12:23h, 31 October Reply

    Most creamy pastas are too rich for me so I love that this is lightened up and plant based! All of the ingredients are so perfect — I can’t wait to try this dish. And the new packaging for Chickapea Pasta is beautiful!

    • Chickapea
      Posted at 13:58h, 31 October Reply

      We love that it tastes indulgent but it’s so full of goodness, Marcie!

  • Erin @ The Almond Eater
    Posted at 10:51h, 31 October Reply

    That cream sauce is calling my name!

    • Chickapea
      Posted at 13:59h, 31 October Reply

      It has so much flavor, Erin!

  • Sarah
    Posted at 09:26h, 31 October Reply

    Creamy without the calories + protein from the Chickapea Pasta is our idea of a perfect meal! Roasted cauliflower and extra veggies are the best, too!

    • Chickapea
      Posted at 09:44h, 31 October Reply

      All you need in one bowl!

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