35m$11.90Cabbage Alfredo Chickpea Pasta
A cabbage-forward vegan Alfredo-style pasta with creamy oat milk sauce, garlicky chickpeas, nutritional yeast, and whole wheat fettuccine. It is cozy, family-friendly, and fiber-forward for a comforting plant-based dinner.
- Rating
- 5 stars from 1 rating
- Energy
- 579 calories per serving
- Protein
- 23.4 g per serving
- Carbs
- 101.2 g per serving
- Fat
- 10.6 g per serving
- Sodium
- 2758 mg per serving
Shopping options
nutritional yeast
0.5 Cup
Bragg® Nutritional Yeast Seasoning
16%
olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
unsweetened oat milk
2 Cup
Planet Oat® Unsweetened Original Oatmilk
50%
fine sea salt, divided
4 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
5%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
all-purpose flour
2 Tablespoon
Kroger® Unbleached Enriched All Purpose Flour
1%
canned chickpeas, rinsed and drained
1 Can
La Preferida® Chick Peas
100%
lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
whole wheat fettuccine
12 Ounce
Kroger® Fettuccine
75%
green cabbage, thinly sliced
1.5 Pound
Green Cabbage
61%
garlic, minced
5 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- green cabbage-1.5 lb
- unsweetened oat milk-2 cups
- whole wheat fettuccine-12 oz
- canned chickpeas-1 can
- garlic-5 cloves
- nutritional yeast-0.5 cups
- olive oil-2 tbsp
- all-purpose flour-2 tbsp
- fine sea salt-4 tsp
- lemon juice-1 tbsp
- black pepper-0.5 tsp
Slice the cabbage, mince the garlic, rinse and drain the chickpeas, measure the sauce ingredients, and bring a large pot of water to a boil with 1 tablespoon salt.
Keep fingers curled away from the blade while slicing cabbage and mincing garlic.
Add the fettuccine and cook 1 minute shy of package directions until firm-tender. Reserve 1 cup starchy pasta water, then drain.
Drain pasta carefully and keep your face and hands away from the hot steam.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add cabbage and chickpeas, then cook for 8 to 10 minutes, stirring often, until the cabbage is tender with lightly browned edges.
Keep the skillet handle turned inward to reduce the risk of knocking over the hot pan.
Reduce heat to medium, add garlic, and cook for 30 seconds until fragrant. Sprinkle in the flour and stir for 1 minute to coat the cabbage and chickpeas evenly.
Slowly whisk in oat milk until the sauce is smooth and thickening. Stir in nutritional yeast, lemon juice, remaining 1 teaspoon salt, and black pepper, then simmer for 4 to 5 minutes until creamy and glossy.
Stir the sauce often after adding flour to prevent sticking and scorching.
Add the drained fettuccine to the skillet and toss with tongs until the pasta is fully coated. Add reserved pasta water, a few tablespoons at a time, until the sauce is silky and Alfredo-style.
Cook for 1 final minute over low heat, tossing constantly, until the noodles are saucy and cohesive. Serve warm.
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