Minggu, 11 November 2018

Vegan Jalapeno Chickpea Mac and Cheese Pasta (Gluten Free)

This Vegan JalapeƱo Chickpea Mac and Cheese Pasta is gluten free, full of flavor, and ready in under 45 minutes. A healthy hearty plant based meal to feed a family or multiple dinners for two!

You’ll Need:

  • 16 oz (2 boxes) chickapea shells (see notes for link to product)
  • 8-10 c water
  • pinch of sea Salt
  • 2 sliced jalapeƱos. Keep seeds if you want extra spicy.
  • 1 can (15 oz) chickpeas (drained)
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp garlic salt
  • 2-3 tbsp olive oil or avocado oil (divided)
  • Pinch of cumin
  • 1- 2 tsp tsp garlic minced (divided)
  • 1/4 to 1/2 tsp each salt salt/pepper (divided)
  • For the cheese sauce:
  • 3/4 c coconut or almond milk plus 1/4 cup broth or water (add more if you need to thin out sauce)
  • 3/4 c nutritional yeast
  • 1 tbsp gluten free flour or potato/tapioca starch
  • Cilantro and crushed red pepper to garnish.
  • Optional 2 tbsp taco sauce or Tabasco.
  • Extra nutritional yeast if desired (see notes)
  • For thicker vegan cheese sauce, you can also just use my Vegan Con Queso Cheese (see notes)


  1. Preheat oven 400F. Slice jalpenos 1/4 in to 1/2 inch thick. If you slice them too thick they will cook faster than the time I recommend.
  2. Mix, chickpeas, jalapenos, and paprika, cumin, salt/pepper, garlic salt in a bowl with oil. Spread on baking sheet and bake 400F for 15-20 minutes.
  3. While that is baking, cook your pasta.
  4. Get full recipe==>>cottercrunch.com