Measurements

• 1 cup chickpeas
• 2 cups broccoli florets
• 1/2 cup cashews (soaked for 2-4 hours)
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• Salt to taste
• Pepper to taste
• 2 tablespoons olive oil
• 8 ounces gluten

Preparation Method

• Cook the gluten-free pasta according to package instructions.
• Drain and set aside.
• In a blender, combine soaked cashews, garlic, nutritional yeast, lemon juice, salt, and pepper.
• Blend until smooth and creamy.
• Add water as needed to achieve desired consistency.
• In a large skillet, heat olive oil over medium heat.
• Add broccoli florets and sauté for 5-7 minutes until tender.
• Add chickpeas to the skillet and cook for an additional 3-4 minutes.
• Pour the cashew Alfredo sauce into the skillet, stirring to coat the broccoli and chickpeas evenly.
• Add the cooked pasta to the skillet and toss everything together until well combined.
• Adjust seasoning with additional salt and pepper if needed.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.