The first time I made this dish, it was to bring to my first potluck as a vegan. ‘twas perfect, until I left my pot at the host’s house…
This is the perfect dinner dish for when you want to make something fancy, but you don’t want to do too much work…
For when you want something rich, but not too unhealthy…
For when you’re craving carbs, but could use some protein on your plate as well…
For when you want a pasta that is creamy, fresh, and beautifully compliments the veggies in it…
This is the recipe you need in your life!
Serves 4-5 | 27g protein per serving.
- 1 head cauliflower
- 1 package dry linguine or fettuccini
- 1 can (15 oz) cooked chickpeas
- 3 cloves garlic, minced
- 2-4 cups chopped kale (or other greens)
- 1 tbsp lemon juice
- 1-2 cups soymilk
- 1 tsp red chili flakes (adjust for spiciness)
- ½ cup vegan parmesan cheese (or sub ¼ cup nutritional yeast)
- Olive oil
- Salt &Pepper
- Preheat oven to 425 Degrees F.
- Cut cauliflower into florets and then cut those in half, to form some nice, bite sized pieces. Spread em out on a baking sheet, and sprinkle them with a little olive oil, salt, and pepper.
- Bake for about 20 minutes. Until the cauliflower is golden brown.
- Meanwhile, boil some water for your pasta, cut up your kale and garlic, rinse and strain your chickpeas.
- Cook the pasta according to package instructions.
- When the pasta is ready, pour it into a strainer.
- Turn the heat on your pasta pot to medium.
- Pour in 1-2 Tbsp olive oil.
- Add garlic.
- Add chickpeas.
- Cook for a couple minutes, making sure it doesn’t burn.
- Add kale.
- Pour the lemon juice on top and stir some more.
- Turn off the heat once the chickpeas are a little crispy, the garlic is a kinda cooked, and the kale is slightly wilted.
- Pour noodles on top.
- Top with cauliflower.
- Pour soymilk on top.
- Then vegan parm.
- Then chili flakes, salt, and pepper.
- Mix, mix, mix.