Healthy Spaghetti Alfredo
A chickpea pasta coated in a creamy garlic sauce with fresh parsley
Servings 4
Calories 423kcal
Ingredients
- 1 can chickpeas drained and rinsed
- juice of a large lemon
- 1/2 bunch parsley
- 1 cup dairy free parmesan
- 3 tbsp coconut cream (room temperature)
- 1 tbsp choped garlic
- salt and pepper to taste
- 1 pkg banza spaghetti noodles
- Optional: crispy proscritto and cherry tomatoes
Instructions
- Prepare pasta according to box instructions but cooking for only about 6-8 minutes because you don't want them to be to soft and dissolve.
- Add all the other ingredients to a food processor or blender except for parsley and blend until smooth
- Once pasta is done save a little bit of the pasta water incase you want to thin the sauce at all.
- Combine the sauce and pasta in a large bowl until all the pasta is coated. Add in pasta water if you want to thin out the sauce at all.
- Add in the optional ingredients and finely chopped parsley. Then ready to serve
Nutrition
Serving: 1g | Calories: 423kcal | Carbohydrates: 61g | Protein: 17g | Fat: 14g | Fiber: 11g