Chickpea Alfredo

• porsjoner: 6-8

Ingredienser

500g fettuccine

½ cup (60 g) whole unroasted cashews

½ cup (55 g) slivered almonds

2 cloves garlic

1¼ cups (300 ml) vegetable broth

2 tablespoons mellow white miso

1 tablespoon fresh lemon juice

½ teaspoon salt

¼ cup (35 g) nutritional yeast flakes

1½ cups (240 g) cooked chickpeas, or 1 (430 g) can, drained and rinsed

¼ cup (13 g) minced fresh flat-leaf parsley

Freshly ground black pepper

Fremgangsmåte

1. Bring 6 quarts (5.7 L) of salted water to a boil in a large pot. Boil the pasta according to package directions.

2. Meanwhile, in a high-speed blender, combine the cashews, almonds, garlic, vegetable broth, miso, lemon juice, salt, and nutritional yeast. Blend until relatively smooth, scraping down the sides with a rubber spatula once in a while to make sure you get everything.

3. When the pasta is ready, drain it in a colander and immediately return it to the pot. Add the sauce, chickpeas, and parsley and toss to coat. Taste for salt and seasoning. Serve with black pepper over the top.