Main Course
Creamy Cashew Chickpea Pasta
Chickpea pasta with spinach in a cashew cream sauce: dairy-free but creamy, in 20 minutes.
- Gluten-free
- Vegan
- Prep
- 5 min
- Cook
- 15 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 3 l water
- 2 tsp salt
- 300 g chickpea pasta
- 1 tbsp olive oil
- 2 cloves garlic
- 150 g spinach
- 1 cup (200 ml) cashew cream
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 pinch black pepper
Method
- Bring the water to the boil, add most of the salt and cook the pasta for the time on the packet; keep a mug of the cooking water and drain.
- Heat the olive oil in a pan, fry the crushed garlic for 1 minute, add the spinach and cook for 2 minutes until wilted.
- Add the cashew cream, nutritional yeast, lemon juice, black pepper and remaining salt. Warm the sauce over low heat for 2 minutes, stirring occasionally.
- Toss the pasta in the sauce, loosening it with a little of the reserved water if needed, and serve at once.