Lush, velvety, and extremely filling. I added a little too much of the cheeze sauce in my picture, but hfs it was so good I hardly cared. Lol. Even my omnivore partner loved it and ate his portion entirely!
RECIPE
*2 servings
*Ingredient measurements listed in second picture attached
In medium pot, boil Lupini bean pasta (I measured 2 dry servings of Kaizen brand) to doneness of your liking. Save about half cup of pasta water. Set aside.
In small pot, 1/4 cup of raw cashews, 1 garlic clove, and 2 baby carrots, with just enough water to cover. Cover and boil until everything is very soft ~10 mins. Add water as needed so it doesn’t dry out.
Once fully softened, remove excess water and set aside. Add in half a can of chickpeas, be sure to include half of the aquafaba as well.
Once the chickpeas have warmed, transfer the contents to a blender. Blend on high speed until very creamy. If too thick, add some of pasta water or garlic-cashew water. Add in a 1/4 cup of nutritional yeast and blend until super creamy. Ideal consistency should be like a nacho cheese viscosity.
Salt and pepper cheeze to taste. Pour over pasta. Enjoy 🙂
by depressionbunny
1 Comment
This looks incredible!! I’ve never heard of lupini bean pasta – would red lentil pasta be an ok substitute?