The thing about alfredo that plagues me is the same thing that might be said about cacio e pepe, or macaroni & cheese, or carbonara — they’re dishes that I adore with all my soul, all cheesy, carb-y deliciousness, but that I eat woefully infrequently, because I somehow always talk myself into something with a little more greenery or a little more protein (and then I wish I went for the alfredo). Imagine my delight when a recipe came into my life that offered both the satisfaction and bliss of a rich alfredo and the substance of a more protein-packed alternative — instead of cream and cheese, it turns out that soaked cashews (protein!) and chickpea flour (more protein!) can combine with a little nutritional yeast, garlic, and salt and pepper to form, pretty simply, magic. A chickpea alfredo is practically no-cook and all-blender, comes together in a matter of minutes, but is silky-smooth, every bit as creamy as a traditional alfredo, yet simultaneously lighter and more filling. Add in a little watercress and chives for brightness, and even B2, who usually has eyes only for pizza, was so into this rendition of a restaurant classic. Who knew?
As it turns out, Lindsey did! Lindsey from Dolly & Oatmeal is one of the loveliest people I’ve had the pleasure of knowing, and she dreamed up this alfredo, plus about ninety or so more recipes using chickpea flour in the same ingenious, delicious ways for a brand-new cookbook, out in this world as of today. It’s called Chickpea Flour Does It All, and, just like this alfredo of hers, it’s wonderful. Lindsey’s book is gluten-free, dairy-free, vegetarian, and, like the title suggests, entirely devoted to chickpea flour, but the magic of it is that the book takes you through a full year of beautiful, seasonal recipes without once making you (or more precisely me, the gluten glutton) think that it was tied to any one ingredient, or any one diet. Instead, it’s two hundred pages of diverse recipes for meals, desserts, snacks, and other goodies that, quite simply, I can’t wait to cook and eat — and when I have, it’s the kind of meal that leaves me feeling better, and more nourished. In that way, it reminds me of Lindsey’s blog and Lindsey herself, in that every visit to her space or visit with her inevitably leaves me feeling brighter, happier, and more content. It’s a quality I find truly special, and a book imbued with that same light and sunshine is a real treat indeed.
(P.S. You can hop on over to Lindsey’s blog to win one of two copies in a giveaway starting today!)
Chickpea alfredo with watercress and chives
Recipe from Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season © Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. http://theexperimentpublishing.com
- Prep Time: 12 hours
- Cook Time: 20 minutes
- Total Time: 12 hours 20 minutes
- Yield: serves 4
Ingredients
- 16 ounces (454 g) pasta of choice
- 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained
- 1 tbsp extra virgin olive oil
- 1 tbsp plus 1 1/2 teaspoons nutritional yeast
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons lemon juice
- 2 garlic cloves, roughly chopped
- 1/2 tsp sea salt, plus more to taste
- freshly ground pepper
- 1 cup (240 ml) water
- 1/4 cup (30 g) chickpea flour
- 2 tbsp chopped chives, plus chive flowers for garnish
- 1 cup (34 g) packed watercress
- freshly ground nutmeg, to taste
Instructions
- Begin cooking the pasta according to the instructions on the bag. While the pasta is cooking, make the sauce.
- Place the soaked cashews in an upright high-speed blender; add the oil, yeast, vinegar, lemon juice, garlic, salt, and pepper to taste; set aside.
- In a small saucepan, whisk together the water and flour, turn the heat to medium and continue to whisk for 6 to 7 minutes, until the mixture thickens to the consistency of a roux. Gently and carefully pour the mixture into the blender. Blend on high for 1 minute, until creamy and smooth. Taste and adjust any seasonings, if needed. Add 1 tablespoon of chives and blend on medium for about 30 seconds.
- In the last 30 seconds of cooking the pasta to al dente, add the watercress and cook until wilted. Drain the pasta and watercress and quickly rinse with cold water to stop them from cooking.
- Transfer the pasta and watercress to a serving bowl; pour the sauce over the pasta and mix. Taste and adjust salt, if needed. Serve hot with remaining 1 tablespoon of chives, chive flowers, and nutmeg.
Vivian | stayaliveandcooking
Lindsey sounds like a true genius. This recipe seems delicious: what a great idea to use the chickpeas!
tworedbowls
She really is! The chickpea flour adds a body to the sauce that is so satisfying. Thank you for stopping by!
E
If you like this recipe, I imagine you’d also love sweet potato alfredo, too. With plenty of nutritional yeast, of course.
tworedbowls
I’ll have to try that!
La petite poire
I love the touch of chickpea flour you added!!! Sounds like a great recipe. Thanks for sharing 🍐
tworedbowls
Lindsey’s recipe is a winner, for sure. Thank you so much for the kind words!
sundiegoeats
“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 🙂
Madeline
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!
whiskandshout
This pasta looks fabulous! Loving the use of chickpea flour here 🙂 Pinning!
Ellie | Hungry by Nature
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!
Katrina
This is such a unique pasta!! Love, love love the sound of this!
Courtney | fork to belly
It always amazes me how chickpeas can totally fool my tastebuds!!! This is making my to-cook list for weeknight dinners (and books-to-buy list too!!!!)
Considering The Radish
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.
Sara @ Cake Over Steak
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!
Amanda | What's Cooking
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!
Kimberly/TheLittlePlantation
This looks and sounds deliciously perfect.
I’m so keen to get my hands on Lindsey’s book. It sounds wonerful
Thanks for sharing this recipe and these stunning photos 🙂
Chelsea (@TheWholeBite)
I had a feeling this was from Lindsey’s new book! It sounds incredible! And your photos! Stunning as always, Cynthia. Love, love, love.
Erica
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!
lindsey
gosh, you make this recipe come to life in such a beautiful way. consider me forever grateful, xo’s!
Brooke Bass
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. 😉
Ellie | fit for the soul
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?
Shikha la mode
Chickpea flour is used a lot in Indian cooking, so it’s cool to see it in other settings. Plus pasta is the best!
Sabrina
What a creative, healthy pasta dish! It looks delicious!
gfron1
Sounds great – still rich, but not overly so. I am not officially coveting your gorgeous cutting board!
gfron1
NOW, not NOT 🙂
Kate Ramos (@holajalapeno)
This is wonderful! I feel the same way about those cheesy pasta dishes (as much as I LOVE them).
Rebecca
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!
Marian
I found this recipe (uncredited, I might add) on a different website. Glad I found it here, along with the recipe’s creator. I just had it for dinner and it was deelish. I didn’t have chives on hand so I tossed some blanched watercress into the blender, along with some steamed cauliflower. Freshly ground nutmeg makes it wonderful.