Chickpea Penne Vegan Alfredo

Serves 4


  • 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


  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!