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Cashew Butternut "Pasta" with Chickpeas

Cashew Butternut "Pasta" with Chickpeas

3.6 from 30 votes
Cook Time 30 mins
Servings 4


  • 2 tbsp coconut or avocado oil
  • 3 medium garlic cloves ,peeled & minced
  • 1 14.5-oz can of full-fat coconut milk
  • 1 cup plain almond milk
  • ¼ cup nutritional yeast
  • 1 tbsp fresh lemon juice
  • ¼ cup plain creamy cashew butter
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 4 cups butternut pasta
  • 1 14.5-oz can of chickpeas ,drained


  • ¼ cup fresh parsley ,minced
  • 1 whole30 scallion ,minced
  • ¼ cup toasted cashews
  • 1 tbsp black or white sesame seeds


  • Add coconut or avocado oil to a stockpot set to low heat.
  • Add minced garlic and allow to become golden in color, stirring often, about 3 minutes.
  • Pour in coconut milk and almond milk and stir well. Whisk in nutritional yeast, lemon juice and cashew butter until very smooth.
  • Season with sea salt and black pepper and stir well
  • Add in butternut pasta and stir well so that the butternut is completely coated in the sauce. Stir often until and butternut is soft, about 5-8 minutes. If the pasta begins to appear a little dry, add another splash or two of almond milk or water.
  • Stir in drained chickpeas.
  • When the butternut is soft, remove from the heat and serve between 4 garnishing with fresh parsley, scallion, cashews and sesame seeds, storing any leftovers in the fridge for up to 5 days.
  • Enjoy!
Keyword Plant-based
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