Comfort food with a healthy twist! This pot pie chickpea pasta is full of flavor and packs a nutritional punch.


  • 8 oz Chickpea Pasta (dry)
  • 2 tsp Extra Virgin Olive Oil
  • 1/2 Yellow Onion (medium, diced)
  • 2 Garlic (cloves, minced)
  • 1 Carrot (large, chopped)
  • 3/4 cup Frozen Corn
  • 3/4 cup Frozen Peas
  • 6 1/4 oz Cashew Cream Cheese (we like Miyoko’s brand)
  • Sea Salt & Black Pepper (to taste)
  • 1/4 cup Nutritional Yeast (divided)
  • 3 tbsp Almond Flour


  1. Preheat the oven to 400°F (205°C).
  2. Cook the chickpea pasta according to package directions.
  3. Heat the oil in an oven-safe pan over medium heat. Add the onion, cook for two minutes, then add the garlic and cook for another two minutes, stirring frequently.
  4. Add the carrots and cook for five minutes, continuing to stir. Add the corn and peas and cook for another five minutes. Add the cashew cheese and half of the nutritional yeast. Stir to allow the cashew cheese to melt. Add the salt and pepper to taste.
  5. Once the pasta is finished cooking, add it to the pan and stir to combine. Remove from heat and sprinkle the almond flour and remaining nutritional yeast on top. Bake in the oven for 15 minutes, or until just starting to brown. Enjoy!


  • Leftovers: Refrigerate in an airtight container for up to five days.
  • Serving Size: One serving is equal to approximately 1 1/2 cups.
  • Protein: Add 2-3oz shredded chicken per serving.
  • Dairy: Use plain cream cheese if dairy free is not desired.