An incredibly easy creamy pasta sauce made with roasted cauliflower and chickpeas and served with green vegetables for a nice contrast.
CREAMY ROAST CAULIFLOWER & CHICKPEA PASTA
A creamy roast cauliflower & chickpea pasta that's super easy to make and tastes great.
The cauliflower is roasted then whizzed up in a blender or food processor into a creamy sauce with chickpeas.
I like to serve it with fine beans and sugar snap peas, which are also known as snow peas.
It's a really comforting bowl of pasta.
WHAT YOU NEED TO MAKE ROAST CAULIFLOWER & CHICKPEA PASTA
EQUIPMENT
- BAKING TRAY - for roasting the cauliflower
- BLENDER - or either a food processor or electric stick blender to whizz up the sauce
- LARGE POT - to cook the pasta and veg
- COLANDER - to drain the pasta and veg
INGREDIENTS
- CAULIFLOWER
- VEGAN SMOKED CHEESE - or you can use a vegan cheddar, just use the cheese you usually buy, be that vegan or not
- NUTRITIONAL YEAST
- DIJON MUSTARD - make sure it's suitable for vegans, some brands are not, although most are ok
- GARLIC
- OAT MILK - or your regular milk
- CREME FRAICHE - we use Oatly creme fraiche, if you can't find creme fresh you could use sour cream or cream cheese and a little bit more milk
- SALT & PEPPER
- CHICKPEAS - I used tinned chickpeas for convenience
- PASTA
- FINE BEANS
- SUGAR SNAP PEAS
CAULIFLOWER
I used a small head of cauliflower for this sauce, but you could use a larger cauliflower.
Using a larger cauliflower means you will end up with more sauce and may need to add a bit more milk.
If I was using a large cauliflower, I would set aside a few of the roasted florets to add to the pasta as I served it and whizz up the rest into a sauce.
SERVING CAULIFLOWER TO FUSSY KIDS
My son loved cauliflower in cheese sauce when he was wee, but decided (as they do), he didn't like cauliflower a few years ago and nothing will change his mind.
This recipe is a fabulous way to make sure he is still getting some cauliflower, which is so nutritious, in his diet.
I know it's sneaking it in, but sometimes we do what we need to do to keep them topped up with the good stuff.
If your child is not keen on the fine beans or sugar snap peas I added to this pasta before serving, you could add more child-friendly veg before serving.
If they like broccoli you could cook that with the pasta, or you could keep it simple with corn, peas and some chopped cherry tomatoes.
Tweak it to suit your child.
Another great way to serve cauliflower is this delicious and easy cauliflower soup with white beans or these cheesy cauliflower steaks.
VEGAN SMOKED CHEESE
DO I HAVE TO ADD NUTRITIONAL YEAST?
No, you don't have to add nutritional yeast to this sauce, but it does help with the cheesy flavour.
I also like to add it to dishes when I can as it's a good source of Vitamin B12, which can be hard to include in your diet.
If you can't find it (most supermarkets sell it now), you can skip it and add more cheese instead.
Wondering what nutritional yeast is?
Nutritional yeast, also known as nooch, is a savoury flavoured yeast flake that introduces an almost cheesy flavour. ]
Don't worry, it's an inactive yeast.
WHICH TYPE OF PASTA SHOULD I USE?
Farfalle pasta (bow tie) pasta is a fun pasta to use for this dish, but it would work well with so many different types of pasta.
The creamy sauce coats the pasta beautifully.
Here are a few pasta shapes you could try with this healthy pasta sauce.
- CONCHIGLIE - shell pasta
- FARFALLE - bow tie pasta
- FUSILLI - pasta twists
- PENNE - tubular pasta
- RIGATONI - tubular pasta (larger than penne)
- SPAGHETTI - strands of pasta
COOKING VEGETABLES WITH PASTA
CAN I USE DIFFERENT VEGETABLES?
Yes, once you have made the sauce, you can change the vegetables you serve with the pasta every time.
I added fine beans and sugar snap peas (also known as snow peas).
Here are a few more ideas for vegetables you can add to this pasta.
- ROASTED CAULIFLOWER, CARROTS & BROCCOLI - added at the end
- CARROTS & PEAS - cooked with the pasta
- CORN & CHERRY TOMATOES - add the corn to the cooking pasta for the last couple of minutes to warm through, then add the cherry tomatoes when you are mixing the sauce through the pasta
- SPINACH AND PEAS - add both to the cooking pasta right at the end
- MUSHROOMS - sauteed in a little olive oil with garlic and seasoned with salt and pepper, added when you serve the pasta up
DON'T THROW AWAY ALL THE PASTA WATER!
You might not think about the pasta water as you pour it down the drain while you are draining the pasta.
Pay attention to it. It's fabulous stuff.
Towards the end of cooking carefully scoop some out with a glass or jug, then add it to pasta sauce before you serve it.
It helps to thin sauces but also makes a sauce gloriously silky.
I scoop out at the end of cooking, when the starch from the pasta has seeped in the water, in a short glass, then add it a bit at a time to my cooked sauce until it is just right.
It's a great tip and one Italian chefs swear by.
MORE PASTA TIPS
Here are a few more tips for the best pasta:
- Cook pasta in a large pot with a lot of rapidly boiling water.
- Salt the water.
- Don't add oil, the pasta won't stick together if you are cooking it in a big enough pot, with plenty of rapidly boiling water and you give it a stir as you add it.
- Give it a couple of stirs while it is cooking to help it along.
- Only cook until al dente (with a bit of firmness). Check the packet instructions and check the pasta a minute before the packet suggests.
- Scoop out some of the pasta sauce in a glass or jug to add to your sauce to make it silky or to thin it. Add a glug at a time until your sauce is just right.
- Drain the pasta in a colander, give a good shake, then return to the pan.
- Add the sauce to the pasta and mix well to coat.
- Serve right away while hot.
TWEAKS FOR THIS PASTA DISH
MORE VEGAN PASTA RECIPES TO TRY
- Jamie Style Tomato & Aubergine Pasta
- Quick Green Spaghetti
- Quick Macaroni Salad
- Roasted Ratatouille & Cherry Tomato Pasta
- Spinach & Cream Cheese Stuffed Pasta Shells (slow cooker recipe)
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HOW TO MAKE CAULIFLOWER CHICKPEA PASTA
- Preheat the oven
- Break the cauliflower into florets and spread out on a baking tray.
- Drizzle with a little olive oil, then season with salt and pepper and roast.
- Once it is charred at the edges and soft, add to your blender or food processor and pop the pasta on to cook.
STEP 2
- Now to make the sauce.
- Add the cheese, nutritional yeast, dijon mustard, creme fraiche (see tips above for substitutes), milk, salt and pepper to the cauliflower in the blender jug.
- Whizz until fairly smooth.
STEP 3
- Add the chickpeas (I used tinned chickpeas) and whizz until fairly smooth. It looks super thick, but we will be adding some of the pasta water.
STEP 4
- Add the fine beans and sugar snap peas towards the end of cooking time, to cook with the pasta.
- Before draining the pasta, scoop out some pasta water with a glass or jug. Be careful not to scald yourself.
- Pour some of the water into the sauce (not too much)and stir in, until it is silky.
- Drain the pasta and veg, return to the pan and add the sauce and mix well.
- Serve (you can top with vegan parmesan or more vegan smoked cheese if you like) and enjoy!
![Creamy Roast Cauliflower & Chickpea Pasta Creamy Roast Cauliflower & Chickpea Pasta](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCp7j6DwP9UYathGMyevDHKEu2KAgXfPTxES1Z8dUsxMyA9JNeNht60Nt98_XkWm0x0zue0M_9gPHrveWOD0wMrJhlFOoGIN48g3-m7Z9i9k8ND5eutvcjkwB55N4dlIfVWGozujPpHGE/s1199-rw/cauliflower+%2526+chickpea+pasta.jpg)
Creamy Roast Cauliflower & Chickpea Pasta
Ingredients
- 1 tablespoon olive oil
- 1 small cauliflower
- 4 tablespoons grated vegan smoked cheese (or cheddar)
- 3 tablespoons nutritional yeast
- 1/2 teaspoon dijon mustard
- 4 tablespoons vegan creme fraiche
- 1 clove garlic, crushed
- 250ml (1 cup) oat milk (or your regular milk)
- salt and pepper
- 400g (14 oz) tin chickpeas, drained (drained weight 240g/8 1/2 oz)
- 160g (5 1/2 oz) sugar snap peas (snow peas)
- 180g (6 1/3 oz) fine beans
- 400g farfalle (bow tie) pasta
Instructions
- Preheat the oven to 180c/160cn fan/350f/gas mark 5.
- Cut the cauliflower into florets and spread on a baking tray.
- Drizzle with a little olive oil and season with salt and pepper, then bake for 20-25 minutes until soft and charred at the edges.
- While that is roasting you can get the water boiling for the pasta, salt it then add the pasta.
- A few minutes before the end of the cook time, add the green veg to the pasta water.
- Now make the sauce, add the cauliflower and all the other ingredients to a blender or food processor and whizz until smooth. Taste to check the seasoning.
- Before you drain the pasta, scoop some of the pasta water out with a jug or glass and pour some of the water into the sauce to thin it a little and make it wonderfully silky.
- Drain the cooked (al dente) pasta and veg, then return to the pan and mix in the sauce.
- Serve while hot and enjoy!
Notes:
- If you can't find creme fraiche, you could add sour cream or cream cheese and a little extra milk.
- You can add a little more milk to the sauce if you think it's too thick, but remember we add some pasta water to thin it down.
- You can whizz up the cheesy cauliflower sauce and then add the chickpeas to it whole if you like, instead of blending them in.
- You may also serve the pasta topped with grated vegan parmesan or more of the grated vegan cheese.
Calories
4 portions = 549 calories per portion
5 portions = 439 calories per portion
6 portions = 366 calories per portion
Nutrition Facts
Calories
548.53Fat (grams)
15.05Sat. Fat (grams)
5.40Carbs (grams)
84.14Fiber (grams)
15.88Net carbs
68.25Sugar (grams)
17.33Protein (grams)
23.56Sodium (milligrams)
306.79Cholesterol (grams)
20.29
The flavor in this dish is AMAZING! So flavorful, so good, everyone loved it.
ReplyDeleteI am so glad you all enjoyed it
DeleteI love cauliflower. I am definitely going to try this one. Thanks.
ReplyDeleteOh good. You can leave some florets whole too if you like.
DeleteI love this vegan creamy pasta dish. the roasted cauliflower adds a delicious depth of flavor.
ReplyDeleteRoasting cauliflower does give it a wonderful flavour.
DeleteSimple, Easy, and Delicious!
ReplyDeleteOh yes definitely those three things.
DeleteWe love anything with roasted cauliflower. This looks and sounds amazing! I can't wait to try it!
ReplyDeleteOh good. I do hope you enjoy it.
DeleteThis looks so good Jacqueline. Another one to add to my list. Jill
ReplyDeleteYay! Enjoy it Jill!
DeleteI am going to follow your suggestion and try this with sweetcorn and peas for my fussy four year old.
ReplyDeleteOh yes definitely a good option to add the sweetcorn and peas instead for kids and you can add a sprinkle of grated cheese (whichever type you buy) on top too.
DeleteI made this last night but added more cheddar instead of nooch. I will definitely be making it again.
ReplyDeleteOh yes good idea. It's always good to tweak with what you have or what you prefer.
DeleteThis was so good! I wasn’t sure how my kids would react to the cauliflower, but it was a big hit! The whole family lives this recipe!
ReplyDeleteWell I call that a win! I'm glad you all enjoyed it.
DeleteThis sauce is SO delicious! Who knew cauliflower and chickpeas could result in such a creamy texture?! Will be making this many more times for all our pasta dinners.
ReplyDeleteI am so pleased you enjoyed it Gina. Thabks for letting me know.
DeleteThis pasta turned out great. Will definitely make it again!
ReplyDeleteOh good. I am glad you were inspired to try it and enjoyed it.
DeleteWhat a great way to add some roasted cauliflower to a pasta dish. Looks delicious!
ReplyDeleteThanks and yes it is rather good.
DeleteSuch a delicious Cauliflower pasta. I love that it also has beans making it even more nutritious.
ReplyDeleteYes the beans add a nice amount of protein to the dish.
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