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February 12th, 2018 | By Kaity Farrell

I know it’s January and we’re all supposed to cleansing and fasting but 2018 started out with two solid weeks of below 0˚F temps and I’m not about to deprive myself of the cozy carby goodness that is pasta (I’m with you on this! – Alicia 🙂 ).  I just can’t get down with that no-carb life. So if you, too, are all about comforting winter meals then this post is for you!


1 head of cauliflower

3 leeks

5 garlic cloves

3 tablespoons extra virgin olive oil

1-1/2 teaspoons kosher salt

1/2 teaspoon cracked black pepper

2 cups cooked chickpeas

1 lb. of pasta such as fusilli

1/4 cup chopped parsley

1 recipe of roasted pepper cream sauce – see below

for Roasted Pepper Cream Sauce

1-1/2 cups unsweetened non-dairy milk (soy, almond, etc.)

1/2 cup full fat coconut milk

1/2 cup cooked white rice

1 roasted sweet red pepper, skin and seeds removed

2 tablespoons nutritional yeast

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

1/2 to 1 cup reserved pasta cooking water


About Kaity

Kaity Farrell is a private chef, food blogger, artisan and mother based on the island of Nantucket, off the coast of Massachusetts. Her blog Fare Isle, focuses on seasonal, plant-based, whole food recipes that are easily accessible for families and anyone who wants to cook more plant-based meals at home.

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