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bowl of creamy pasta with chickpeas

Cashew Cream Pasta with Chickpeas

Nisha Vora
5 from 12 votes


  • 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


  • 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.