Smoked Chickpea, Cauliflower, Sweet Potato Pasta

Ingredients

Chickpea And Cauliflower Stirfry
• 1 can (15.5 oz) chickpeas, drained. (reserve liquid)
• 3 cups minced cauliflower
• 3 cups sweet potato ribbons
• 1 tbsp smoked paprika
• 1 tbsp granulated garlic
• 1/3 cup pine nuts
• 1 tsp sea salt
• 3 tbsp olive oil
Pasta
• 16 oz brown rice gluten free pasta
Chipotle Cashew Creme
• 1 cup raw cashews
• 1 cup water
• 1 tbsp Mrs. Dash Southwestern Seasoning
• 1 tsp smoked paprika
• 1 tsp granulated garlic or garlic powder
• 1 tsp sea salt
• juice of 2 limes
• 1 tbsp lime zest

Instructions

Pasta
1. Cook pasta according to package directions. I add sea salt and olive oil to the water.
Chickpea And Cauliflower Stirfry
2. Saute pine nuts in 1 tbsp olive oil until toasted. Remove from pan and set aside.
3. Add chickpeas, 2 tbsp olive oil, salt, smoked paprika and garlic to pan. Saute for 3 minutes.
4. Add cauliflower and sweet potatoes and mix well with chickpeas.
Chipotle Cashew Creme
5. Blend all ingredients in high speed blender.
6. Assemble your dish: Place pasta in a bowl, top with Chickpea Stirfry and Chipotle Cashew Creme. Sprinkle toasted pine nuts.
7. This recipe makes a huge bowl of pasta and vegetables, so it should serve 10 with leftovers.