About the Recipe
When you are in the mood for a classic pasta dish, this is a quick, yummy go-to meal
Cook Time:
30 Minutes
Ingredients
Veggies: (optional for added flavor to the sauce)
broccoli (1 c)
chickpea pasta (1 c - cooked - i love the banza brand and used linguine noodles instead of fettecuhini)
Toppings:Â
chick'n pieces ( i love the Quorn brand )Â
fresh basil (or seasoning)Â
vegan parmesean cheese
Vegan Alfredo Ingredients: (season to taste)
unsweetend milk alternative ( 1-2 c i love almond breeze brand of almond milk)
cornstarch (1 tbsp)
vegan parmesean (i love the follow your heart brand)
vegan jalepen cheese  (i used the daiya brand jalepeno havarti style block)
minced garlic (1 tbsp)
Don't Forget:
grapeseed oil  (1 tbsp)  or vegan butter (i love miyoko's brand or country crock)
any other italian style seasonings you loveÂ
Preparation
Vegan Alfredo SauceÂ
Step 1
mix the cornstarch into the almond milk in a separate bowl with a whisk
Step 2
bring the milk mixture to a boil and add garlic and butter, continue to stir with a whisk
Step 3
as the sauce thickens, add variuos cheeses to your taste and allow it to simmer on low heat
Step 4
add box of banza rigatoni noodles to boiling water and cover for 3-5 minutes on medium heat
Pasta + Broccoli
Step 1
bring a pot of water to a boil with a tbsp of grapeseed oil and a dash of salt
Step 2
while the water comes to a boil, add a  tbsp of grapeseed oil to a pan on medium heat
Step 3
add chick'n pieces to the pan and pasta to the pot, bring pasta to the bowl and allow the chick'n to lightly brown for 2-3 minutes
Step 4
stir the sauce, season the chick'n to your desired taste, stir the noodles and steam your broccoli (fresh or frozen)
Step 5
strain and cool the pasta with warm water, stir the sauce, and prepare your plate
Step 6
take your pick - mix it all together in the pasta pot or stack your pasta, chick'n, broccoli, and sauce on your plate then enjoy!