This has become one of my favorite legume pasta recipes that I have shared on the blog so far! It is creamy, light, easy to make, and made with just a few ingredients! Think a very healthy take on “Mac and Cheese.” It is a super satisfying dish that you can make in under 20 minutes making it a great meal for the work week or part of your weekly meal prep!
For the legume pasta, I chose the Chickpea Casarecce from Barilla! They have recently launched a new line of legume pastas that come in four different varieties. (Chickpea Rotini, Chickpea Casarecce, Red Lentil Penne and Red Lentil Rotini). They are a great source of plant-based protein and made with just ONE ingredient! One of the best thing about them, is not only do they taste delicious but each legume pasta has a cook time of just 7 minutes - perfect for a busy person!
This dish makes the perfect meal on a cold evening, when you’re short on time, or as leftovers for lunch! Luckily for me, I do work from home so I have a bit more time to prepare and plan out dinners for the week; but it is always nice to have something that is quick, easy, hearty, and good for you! I also prefer to make things that use simple ingredients and ones that I can continue to use for other recipes. Besides the chickpea pasta, you will need tomatoes, all-purpose flour, almond milk, and nutritional yeast (to make the “cheese” flavor), and garlic. Simple ingredients that you can use again and again!
While your tomatoes are roasting in the oven with a little olive oil, sea salt, and garlic, you can begin to prepare the rest of the recipe! For the sauce, in a large sauce pan with olive oil, pepper, sea salt, and a little garlic, you add in about 4 tbsp. of all-purpose flour and then slowly begin to incorporate the almond milk (or coconut milk!). After about 5 minutes, the sauce begins to thicken and then you can adjust the consistency by adding more or less liquid. You do have to continuously stir the sauce to ensure all of the flour does not form any lumps! One trick that you can do is add everything to your blender, blend on high for a few minutes to make the sauce creamy, and then add back into the sauce pan to let it thicken and heat!
I know that many of you who follow along on my blog are nut free, so you’re in luck with this creamy sauce - it is completely nut free (sub coconut milk for almond milk) as well as dairy free and can also be made gluten free! From start to finish it takes about 10 minutes! The sauce is so flavorful - you’re going to love it, especially when you see how easy it is to make.
I like the serve this dish as the recipe calls, but feel free to add in veggies such as spinach or broccoli! When it was finished I sprinkled extra pepper and nutritional yeast on top! It will last up to 3 days in the fridge and to reheat simply add into a pot on medium heat stirring occasionally until warm- but I promise it is just as good cold!!
You can find all varieties of the Barilla Legume pastas on Amazon.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: under 30 minutes
1 box of Barilla Chickpea Casarecce (or any variety of their legume pasta)
1/2 cup cocktail tomatoes, diced
2 1/2 cups almond milk, plain unsweetened
4 tbsp. all-purpose flour
dash of sea salt
1 tsp. of garlic (or more, depends on taste preference)
2 tbsp. of nutritional yeast
First, preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Dice your tomatoes and add them to the baking sheet with about 1/2 tbsp. of olive oil, few dashes of sea salt, and a dash of garlic. Bake for about 15 minutes in the oven.
Prepare the Chickpea pasta according to the directions on the box.
Prepare the sauce:
In a large sauce pan add 2 tbsp. olive oil, dash of sea salt, pepper to liking, few dashes of garlic over medium heat. Allow to heat for 2+ minutes.
Add 4 tbsp. of all purpose flour, stir.
Slowly begin to incorporate your almond milk (about 1/4-1/2) cup at a time and continuously stir. Once all of the almond milk has been added stir for another 5 minutes or until the sauce begins to thicken and there are no clumps of flour.
Add in the nutritional yeast. Taste test and adjust to your preference. You can always add the ingredients to your blend, blend on high for 2 minutes, then add back into the sauce pan to thicken. Once done, set aside.
Drain the pasta and add back into pot.
Pour sauce into pot with the pasta, mix.
Serve immediately with the roasted tomatoes!