27 comments

    • tworedbowls says:

      April 8, 2016 at 5:18 pm

      She really is! The chickpea flour adds a body to the sauce that is so satisfying. Thank you for stopping by!

  1. says:

    April 5, 2016 at 7:45 am

    If you like this recipe, I imagine you’d also love sweet potato alfredo, too. With plenty of nutritional yeast, of course.

  2. says:

    April 5, 2016 at 10:35 am

    “I somehow always talk myself into something with a little more greenery or a little more protein” = my life constantly. which is why i always convince someone else to order the alfredo and then unscrupulously just sneak forkfuls of their food 🙂

  3. says:

    April 5, 2016 at 11:13 am

    I love your photography here, Cynthia! The contrast in colors is really beautiful. I am totally with ya too on the rarity of alfredo in my diet. It’s just so carb-filled and creamy and decadent that I rarely let myself have it. Love your lighter version here!

  4. says:

    April 5, 2016 at 11:17 am

    I always talk myself out of something indulgent and into the greenery and protein… but this looks like the ticket! I’ve never worked with chickpea flour before, but I’m crossing my fingers I win the cookbook!

  5. says:

    April 5, 2016 at 12:37 pm

    I’ll be honest, on first glance this sounds like something I’d be skeptical about. However, the pictures are lovely, and your description of the sauce is very convincing. I’m going to go hunt down some chickpea flour.

  6. says:

    April 5, 2016 at 1:00 pm

    I’m totally with you on the whole avoiding-alfredo-things, which is why I love these cashew-based “cheese” sauces! Can’t wait to try Lindsey’s version with the chickpea flour roux added in for more depth. Lindsey is a boss and you totally bossed sharing this recipe of hers. Beautiful!

  7. says:

    April 5, 2016 at 4:04 pm

    This looks amazing. Beautifully photographed as always and I love that you’re experimenting with Lindsey’s book! I love reading her blog too and so excited to try out some of these great recipes. I have a load of chickpea flour in my pantry just begging to be used. Be well!

  8. Erica says:

    April 5, 2016 at 7:07 pm

    So creative! I think it sounds beautiful and fresh and perfect for springtime! But at the same time cozy, because it’s still cold here in Indiana (what the heck!?)
    Hope you are having a wonderful start of spring Cynthia!

  9. says:

    April 6, 2016 at 12:38 pm

    This is such a sweet, post, Cynthia! You make this healthier version of alfredo look just amazing. (Totally sold on Lindsey’s beautiful book!) I’m also loving those little buds on the chives…my chives have come back to life in the last few weeks (they were hibernating during winter 😉 and I’ve been admiring the little flower buds all week! Perhaps it’s a sign that this needs to be on our dinner list sometime soon. 😉

  10. says:

    April 7, 2016 at 2:48 pm

    Beautiful read, Cynthia! It helps me see more into the character people truly have in real life. And chickpea DOES seem to do it all. This looks so good and what’s better than feeling good after eating a supposed “heavy” meal?

  11. Rebecca says:

    April 24, 2016 at 4:41 pm

    I love Lindsey’s recipes and served the sauce along with some spring vegetables in a pasta dish this weekend. The dairy-eaters raved about it and claimed, “it’s a keeper.” I’m now even more convinced I’ve got to get my hands on her new book. Thanks so much for sharing the recipe!

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