10-Minute Creamy Alfredo Chickpea Shelled Pasta
Alfredo doesn’t have to be heavy. A typical portion of alfredo pasta has 1200 calories and has high in saturated fat. This recipe is the exact opposite. Starting with the Banza, the chickpea shells have 28g of protein, 8g fiber, and is gluten-free. The vegan alfredo sauce is made up of butter, almond milk, a bit of cornstarch, garlic, pasta and seasonings (50% less calories than typical alfredo). I strongly suggest sticking with shelled pasta – it keeps the creamy sauce inside the shells making mouthwatering delicious with every bite.
This dish takes `10 minutes to mak and is a great make-ahead-meal if you are short on time or meal prepping.. The only note for this recipe is to watch the heat closely while making the sauce. I kept the sauce on low to slowly let it thicken while stirring frequently.
10-Minute Creamy Alfredo Chickpea Shelled Pasta
Ingredients
Pasta
- 1 box GF Shelled pasa I used Banza
- 1/4 cup water (reserved from pasta water)
- salt & pepper
- 1/4 cup chopped fred or dried parsley to serve
- vegan parmesan to serve
- red pepper flakes to serve
Vegan Alfredo
- 1/2 cup vegan butter I used earth balance buttery taste
- 1 cup vegan parmesan I used follow your heart brand
- 2 cups non-dairy milk
- 4 tbsp corn-starch
- 5 cloves garlic finely chopped
Instructions
- Bring a salted pot of water to boil. Once boiling, add 1 box of gf shelled pasta and cook 2 minutes less than directed. Save 1/4 cup of water for the alfredo sauce.
- While pasta ia cooking, In a large skillet, add 1/2 cup butter and let it melt over medium heat. Whisk 2 cups of almond milk with 4 tbsp corn starch in a mixing bowl then add to skillet. Simmer over medium heat for a few minutes whisking continously until all ingredients are well mixed.
- Add chopped galric, pasta water, salt and pepper to the skillet with the sauce. Lower the heat to simmer and continue to stir for 5 minutes ensuring the sauce is thickening.
- Pour 1 cup of parmesan cheese into the alfredo sauce skillet. Whisk until the sauce is smooth and cheese is melted. Taste as you go to see if more cheese, butter, or parmesan needs to be added for your liking.
- Add the cooked pasta to the alfredo sauce skillet. Stir until all shells are coated. To serve, divide into two bowls. Top with red pepper flakes, additional pepper, parmesan, and chopped parsley
