Chickpea Penne Vegan Alfredo

Serves 4

Ingredients

• 1 box Tolerant Chickpea Penne
• 1 cup organic cauliflower, chopped
• ½ cup organic cashews
• 1 tablespoon lemon juice
• 1 tablespoon organic apple cider
• 1 cup unsweetened soy or almond milk
• 2 teaspoons extra virgin olive oil
• 2 garlic cloves, crushed
• 2 cups organic baby spinach
• Salt and white pepper to taste

Directions

1. Cook Tolerant Chickpea Penne according to the package directions. Set aside.
2. Over high heat, bring water to a boil. Add a dash of salt and chopped cauliflower. Boil until tender for 5-7 minutes and drain.
3. In a food processor, add cooked cauliflower, cashews, lemon juice, apple cider, and unsweetened soy or almond milk. Blend until smooth.
4. In a medium-size pan add olive oil and garlic until golden brown. Add cauliflower mixture and cook for 5 minutes. Season with white pepper and kosher salt to taste.
5. Mix vegan Alfredo sauce with pasta.
6. Serve warm over a bed of baby spinach.
7. Enjoy!