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Roasted​ ​Kale​ ​and​ ​Chickpea​ ​Mac

Pin Recipe

5-6 servings


  • 1 bunch lacinato (dinosaur) kale, ribs removed, roughly chopped 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • ¼ teaspoon fine sea salt
  • For the cheese sauce:
  • 2 cups bite-sized cauliflower florets
  • 1 medium carrot, peeled and chopped
  • ½ cup raw cashews
  • ½ cup unsweetened cashew or almond milk
  • ½ cup vegetable broth
  • 3 tablespoons nutritional yeast
  • 1 tablespoon white miso
  • 1 teaspoon turmeric
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon cayenne pepper
  • 2 boxes (16 ounces) Tolerant Ⓡ Green Lentil Elbow Pasta


  1. Preheat oven to 400℉.
  2. On a baking sheet toss together kale, chickpeas, oil, and salt. Roast until kale is crisp, about 15 minutes.
  3. In a medium saucepan combine cauliflower, carrot, cashews, and water to cover. Bring to a boil, cover, and reduce heat to simmer until vegetables are tender, about 15 minutes. Drain well and transfer vegetables and cashews to a blender.
  4. To blender add milk, broth, yeast, miso, turmeric, salt, and cayenne. Blend until very smooth and creamy. Transfer mixture to a large saucepan and heat gently over medium-low.
  5. Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, until tender, 8-10 minutes. Drain well.
  6. Stir pasta into cheese sauce, then stir in kale and chickpeas.