Smoked Chickpea And Cauliflower Pasta
Delicious smoked chickpea and cauliflower stirfry on top of pasta. Yum.
Servings 10 cups
Calories 329kcal
Ingredients
Chickpea And Cauliflower Stirfry
- 1 can 15.5 oz chickpeas, drained. (reserve liquid)
- 3 cups minced cauliflower
- 3 cups sweet potato ribbons
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic
- ⅓ cup pine nuts
- 1 teaspoon sea salt
- 3 tablespoon olive oil
Pasta
- 16 oz brown rice gluten free pasta
Chipotle Cashew Creme
- 1 cup raw cashews
- 1 cup water
- 1 tablespoon Mrs. Dash Southwestern Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon sea salt
- juice of 2 limes
- 1 tablespoon lime zest
Instructions
Pasta
- Cook pasta according to package directions. I add sea salt and olive oil to the water.
Chickpea And Cauliflower Stirfry
- Saute pine nuts in 1 tablespoon olive oil until toasted. Remove from pan and set aside.
- Add chickpeas, 2 tablespoon olive oil, salt, smoked paprika and garlic to pan. Saute for 3 minutes.
- Add cauliflower and sweet potatoes and mix well with chickpeas.
Chipotle Cashew Creme
- Blend all ingredients in high speed blender.
- Assemble your dish: Place pasta in a bowl, top with Chickpea Stirfry and Chipotle Cashew Creme. Sprinkle toasted pine nuts.
- This recipe makes a huge bowl of pasta and vegetables, so it should serve 10 with leftovers.
