Most of the time, when I have an idea for a new recipe, I’m hungry and daydreaming about food. This sauce dreamt itself up on day when I was relaxing in bed with a book. Of all of the recipes I’ve created to date, it may just be my favorite. There’s nothing better than a heaping bowl of creamy pasta… Oh wait, there is. A heaping bowl of creamy pasta that won’t give you a terrible stomach ache! With a base of olive oil, hemp seeds, lemon juice, and avocado, this rich, flavorful sauce will make you do a happy dance. Don’t fight it. Just savor the magical flavors on your tongue and let the happiness wash over you.
This vegan alfredo sauce tastes decadent, but is made with simple, healthy ingredients. If you roast the garlic the night before with a panful of veggies, you can prepare this sauce in under five minutes!
I like to prepare my pasta with lots of veggies! For this recipe, I included sautéed mushrooms and onions for flavor, and chickpeas for a bit of extra protein. You could also try broccoli or anything else that strikes your fancy. Get creative and eat the rainbow. 🙂
If you are vegan and missing dairy, this vegan roasted garlic alfredo is for you. If you aren’t vegan, but want to eat healthier without sacrificing flavor, this is also for you!
- 10 oz fettuccini noodles
- 1 yellow onion, diced
- ½ cup cooked chickpeas
- 4 portobello caps, sliced
- 1 tbs grapeseed or olive oil
- Roasted Garlic Alfredo
- ½ cup hemp seeds
- 2 heads roasted garlic
- ½ cup extra virgin olive oil
- 1 tsp sea salt
- ½ tsp cracked black pepper
- 1 large ripe avocado
- juice from 1 large lemon, plus slices for garnish
- 2 scant tbs nutritional yeast
- ¾ cup filtered water
- 10 large basil leaves
- Add all alfredo ingredients to a blender and mix until smooth and creamy. Boil the pasta according to the instructions on the package.
- In a large pan, sauté the onion with the oil on medium heat for 1 minute until slightly translucent then add the mushrooms. Cook until the liquid from the mushrooms mostly cooks off, about 5-7 minutes.
- Add the chickpeas and alfredo sauce. Let simmer for 2-3 minutes heated thoroughly then add the cooked pasta. Mix well and serve immediately!
*If you are cooking for less than 4 people, I recommend setting the half of the sauce and veggie mixture aside. It will keep better in the fridge and reheat better if the pasta is added just before serving.
*I cooked a few portobello slices separately to use as a garnish, then added chopped basil for color and a touch more robust flavor. Top it off with a squeeze of fresh lemon, a sprinkle of sea salt and hemp seeds, and a few dashes of cracked pepper.
*Broccoli may be used in place of portobello mushrooms to add some green to the dish.
*Use brown rice noodles to make this dish gluten-free