Cabbage Alfredo Chickpea Pasta

Ingredients

• 12 Ounce whole wheat fettuccine - 12 ounces (340 g), Metric equivalent listed as 340 g.
• 2 Tablespoon olive oil - 2 tablespoons (30 ml), Metric equivalent listed as 30 ml.
• 1.5 Pound green cabbage, thinly sliced - 1 1/2 pounds (680 g), Metric equivalent listed as 680 g.
• 1 Can canned chickpeas, rinsed and drained - 1 can (15 ounces), rinsed and drained
• 5 Count garlic, minced - 5 cloves (about 1 1/2 tablespoons), About 1 1/2 tablespoons minced garlic.
• 2 Tablespoon all-purpose flour - 2 tablespoons (16 g), Metric equivalent listed as 16 g.
• 2 Cup unsweetened oat milk - 2 cups (480 ml), Metric equivalent listed as 480 ml.
• 0.5 Cup nutritional yeast - 1/2 cup (32 g), Metric equivalent listed as 32 g.
• 1 Tablespoon lemon juice - 1 tablespoon (15 ml), Metric equivalent listed as 15 ml.
• 4 Teaspoon fine sea salt, divided - 1 tablespoon plus 1 teaspoon (24 g), Divided: 1 tablespoon for the pasta water and the remaining 1 teaspoon for the sauce. Total metric equivalent listed as 24 g.
• 0.5 Teaspoon black pepper - 1/2 teaspoon (1 g), Metric equivalent listed as 1 g.

Instructions

1. Prep ingredients and boil water

   1. *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*.

2. Cook the pasta

   2. Add the fettuccine and cook *1 minute shy of package directions* until *firm-tender*. Reserve *1 cup starchy pasta water*, then drain.

3. Brown the cabbage and chickpeas

   3. 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*.

4. Add garlic and flour

   4. 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.

5. Make the vegan Alfredo-style sauce

   5. 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*.

6. Toss pasta with sauce

   6. 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*.

7. Finish and serve

   7. Cook for *1 final minute* over low heat, tossing constantly, until the noodles are *saucy and cohesive*. Serve warm.