This Vegan Alfredo Pasta with Crispy Chickpeas is made with cauliflower, making it a healthy and light dish that’s also cozy and comforting.
Happy Monday! I really meant to have this Vegan Alfredo Pasta with Crispy Chickpeas up last Thursday, but then I got a little lazy and decided going to bed early was much needed. I’m sorry about that! It’s here now, though, and I think you are going to love it.
Last Monday, I posted this Creamy Cauliflower Alfredo Sauce recipe, and it’s been one of our favorites around here lately. It’s easy to make, much lighter than dairy Alfredo sauce, and much healthier, too!
I’m embarrassed to admit I’ve been stuck in a dinner rut lately, and pasta has been one of my regular go-to’s. We do a lot of red sauce pasta because it’s so convenient, but I usually prefer a white or pesto sauce on mine.
Alfredo Pasta Recipe Ingredients
- Pasta – This recipe calls for your favorite type of pasta. I used shells, but gluten-free pasta will also work.
- Chickpeas – I used two cups of chickpeas, patted dry.
- Olive oil
- Spices – I included garlic powder, paprika, and salt. vorite pasta
- Peas – Fresh or frozen both work in this recipe.
- Creamy Cauliflower Alfredo Sauce
- Fresh parsley for garnish, if desired
Why You’ll Love This Alfredo Recipe
- I especially like white cream sauce on my pasta this time of year. It’s so much more comforting and cozy than red sauce. I love living somewhere that actually gets cold in the winter and find myself craving more comfort foods these days.
- Another thing I love about this Vegan Alfredo Pasta with Crispy Chickpeas is that it’s packed with cauliflower, but some people would never even know!
- My son loved this meal, and it was so nice to know he was getting some good veggies while eating it. He also loves baked chickpeas so I had to add some to the top of texture and extra protein 🙂
How To Make This Alfredo Pasta with Chickpeas
- Preheat oven to 400 degrees F. Place the chickpeas on a large baking sheet and toss them with olive oil, garlic powder, paprika, and salt. Bake the chickpeas until crispy, 15-20 minutes, stirring once.
- Heat a large pot of water over high heat and add pasta. When the pasta is almost finished cooking, add the peas to the boiling water. Drain the pasta and add it back to the pot.
- Stir in 2 cups of Creamy Cauliflower Alfredo Sauce and add salt and pepper, to taste. Enjoy immediately and top each separate portion with desired amount of crispy chickpeas. Garnish with fresh parsley, if desired.
Vegan Alfredo Pasta with Crispy Chickpeas Recipe Tips
- This meal is best served immediately after cooking. If you need to reheat it to enjoy it later, I recommend adding a little almond milk to loosen it up a bit.
- You can stir the chickpeas into the big pot of pasta, but I prefer to top individual portions with it so that the chickpeas retain their crispiness.
- I like to use a large baking sheet to roast the chickpeas and a large pot to make the pasta.
- This recipe can be made gluten-free with gluten-free pasta.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Comforting Pasta Recipes?
Cheesy Buffalo Butternut Squash Pasta
Easy Roasted Vegetable Pasta with Parmesan
Creamy Golden Squash Pasta with Parmesan
Kale and White Bean Pasta with Parmesan
Vegan Alfredo Pasta with Crispy Chickpeas
- Total Time: 30 minutes
- Yield: 4-6 1x
Description
This Vegan Alfredo Pasta with Crispy Chickpeas is perfect for a lighter version of a comfort food classic!
Ingredients
- 2 cups cooked chickpeas, patted dry
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt, to taste
- 16 ounces your favorite pasta
- 1 1/2 cups peas, frozen or fresh
- 2 cups Creamy Cauliflower Alfredo Sauce
- Fresh parsley for garnish, if desired
Instructions
- Pre-heat oven to 400 degrees F. Place chickpeas on a large baking sheet and toss with olive oil, garlic powder, paprika and salt. Bake chickpeas until crispy, 15-20 minutes, stirring once.
- Heat a large pot of water over high heat and add pasta. Add the peas to the boiling water when pasta is almost finished cooking. Drain pasta and add back to the pot.
- Stir in 2 cups of Creamy Cauliflower Alfredo Sauce and add salt and pepper, to taste. Enjoy immediately and top each separate portion with desired amount of crispy chickpeas. Garnish with fresh parsley, if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American
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