Name: Baked Chickpea Pasta with White Beans, Greens & Cottage Cheese Cream
Total time: 60 min
Yield: 6
Ingredients: 450 g full-fat cottage cheese; 70 g raw cashews; 300 g unsweetened plain cashew or almond milk; 65 g parmesan, grated; 2 garlic cloves; 1 lemon, zested; ¼ tsp nutmeg; 6 g salt, plus black pepper; 340 g chickpea pasta; 2 tbsp olive oil, 28 g; 200 g leek or yellow onion, sliced; 500 g cannellini beans, drained, 2 cans; 200 g kale, stripped and chopped, or 280 g spinach; 120 g extra non-dairy milk, standing by; 45 g parmesan, grated; 25 g almond flour

Method

Blend the sauceBlend all sauce ingredients on high a full 60 seconds, until no curd texture remains.
Par-cook the pastaBoil the pasta exactly 6 minutes, stirring in the first minute. Drain, rinse cool, discard the water.
Cook the vegetablesOil in a wide pan over medium. Leek 6 to 8 minutes until collapsed. Kale in handfuls until fully wilted. Beans in. Off the heat.
CombineCombine pasta, vegetables and all the sauce. Loosen with the extra milk until distinctly too saucy.
BakeInto an oiled 23×33 cm dish, topping scattered over. Bake at 400°F (205°C) for 25 minutes until bubbling and browned. Rest 10 minutes.

Last updated August 23, 2026

Baked Chickpea Pasta with White Beans, Greens & Cottage Cheese Cream

Ingredients

Sauce

Pasta & vegetables

Topping

Method

Baked Chickpea Pasta with White Beans, Greens & Cottage Cheese Cream

Ingredients

Sauce

Pasta & vegetables

Topping

Method

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