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Cashew Cream Pasta with Chickpeas
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings:
3
servings
Calories:
670
kcal
Author:
Nisha Vora
Ingredients
▢
6
ounces
of cooked pasta
(can use gluten-free pasta)
▢
1/3 - 1/2
cup
Cashew Cream
▢
2- 3
cups
steamed or sautéed kale
▢
1 1/2 - 2
cups
cooked chickpeas
▢
1/2
cup
basil leaves,
thinly slivered
▢
2-3
tablespoons
Cashew Parmesan
▢
Sea salt or kosher salt to taste
▢
Black pepper to taste
Optional Ingredients
▢
Cherry tomatoes
▢
Sautéed mushrooms
▢
Frozen peas
▢
Hemp seeds
▢
Toasted almonds or walnuts
Instructions
Toss together hot cooked pasta with the Cashew Cream and toss to combine, making sure to coat all of the noodles.
Add in the cooked chickpeas, slivered basil, Cashew Parmesan, and any optional ingredients and toss to combine. Season to taste with salt and pepper.