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November 9th, 2021 | By Kaity Farrell

I just can’t get down with that no-carb life. So if you, too, are all about comforting warmer meals then this post is for you. There’s no dairy required to get a creamy, yummy texture in this pasta dish.


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

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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