Creamy Cauliflower Leek & Chickpea Pasta

 Creamy Cauliflower Leek & Chickpea Pasta

 



Pasta Dish Ingredients
1 head of cauliflower cone #3
1 leeks (slice leek thin, make sure to rinse well)
5 garlic cloves cone #1
1/2 teaspoon cracked black pepper
2 cups uncooked chickpea pasta such as fusilli
1 cup of garbanzo beans
3 cups veggie broth
 
for serving: 4 T. Pine nuts and 1/4 cup chopped parsley
1 recipe of roasted pepper cream sauce – see below
 
for Roasted Pepper Cream Sauce
1–1/2 water
1/2 cup raw cashew nuts or sunflower seeds
1 roasted sweet red pepper, skin and seeds removed or use jar
2 tablespoons nutritional yeast
1/2 fresh lemon juice & zest
1 teaspoon  salt
1/2 teaspoon cracked black pepper
Instructions
Remove outer stalks of leeks and slice into thin rings. Wash sliced leeks thoroughly in a bowl of water and let them float to the top. Scoop leeks out, leaving water and any sediment behind and drain well.  Layer all ingredients for pasta dish in the EOS Electric Skillet
Start at 350 degrees down to low  
Sauce In a blender add all the cream sauce ingredients & blend until smooth and creamy.
fold in  Creamy Sauce & chopped parsley. Optionally garnish with lemon zest and/or toasted pine nuts.

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