This Vegan Jalapeño 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 jalapeños. 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)

Instructions:

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