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Creamy Sun-Dried Tomato Chickpea Pasta

Vegan
High Protein
Budget-Friendly
30-Minute Meals
Vegetarian
Creamy Sun-Dried Tomato Chickpea Pasta
Meal Slot:
Dinner
Prep Time:
10
minutes
Cook Time:
15
minutes
Calories:
628
Kcal
Protein:
25
g
Carbs:
85
g
Fat:
22
g
Cuisine:
Mediterranean
Allergens:
Gluten; Nuts
Serves:
2
Description

This recipe is for anyone craving a decadent, restaurant-style pasta dish that’s secretly healthy and incredibly easy to make. The sauce gets its luxurious creaminess from blended cashews and savory flavor from sun-dried tomatoes and nutritional yeast. It's a high-protein vegan dinner that comes together in under 30 minutes, making it perfect for busy evenings.

Ingredients
  • 4 oz whole wheat pasta
  • 1/3 cup raw cashews
  • 1/4 cup sun-dried tomatoes
  • 1 can (15-oz) canned chickpeas
  • 2 tbsp nutritional yeast
  • 2 garlic cloves, minced
  • 2 cups fresh spinach
  • 1 tsp lemon juice
  • 1 tbsp olive oil
Directions
  1. Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
  2. While pasta cooks, drain the soaked cashews. Add them to a high-speed blender with the sun-dried tomatoes, nutritional yeast, garlic, lemon juice, and 1/2 cup of fresh water. Blend until completely smooth and creamy.
  3. In a large skillet, heat the olive oil over medium heat. Add the chickpeas and cook for 2-3 minutes until lightly golden.
  4. Pour the blended sauce into the skillet with the chickpeas. Stir to combine and heat through for 1-2 minutes.
  5. Add the cooked pasta and spinach to the skillet. Stir continuously until the spinach is wilted and the pasta is fully coated in sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
  6. Season with salt and pepper to taste. Divide between two bowls and serve immediately.

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