I’ve seen a lot of vegan recipes out there for alfredo sauce, and while that is not exactly what I would call this recipe, the creamy-not tomato based sauce in this recipe is pretty close. Plus you get the added protein of garbanzos. The fresh tomatoes and fresh basil really complement this perfectly as well 🙂
Whole wheat angel hair pasta, lightly cooked
About 8 Campari tomatoes quartered
4 cloves garlic, chopped
6 oz mushrooms, sliced
1 can chickpeas (15oz)
Basil, handful fresh, chopped
Black pepper to taste
Almond milk, 1/3 cup
Steamed kale (to serve on the side)
Blend garbanzos, almond milk, pepper and oregano until creamy.
Sauté garlic and mushrooms in water over moderate heat until just softened. Then add sauce and mix until until well heated, and turn off heat. Lately toss in tomatoes, basil, and pasta. Then serve and enjoy!