Roasted Garlic Alfredo

For development. Original at carrots and flowers.
INGREDIENTS
  • 10 oz fettuccini noodles
  • 1 yellow onion, diced
  • 1 can garbanzo beans
  • 1 package portobello mushrooms
  • 1 head of broccoli (stems removed, optional)
  • 1 tbs olive oil

Roasted Garlic Alfredo Sauce

  • ½ cup hemp seeds (can use soaked cashews as an alternative)
  • 2 large heads roasted garlic
  • ½ cup extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 large ripe avocado
  • juice from 1 large lemon
  • 2 scant tbs nutritional yeast
  • ¾ cup water
  • 10 large fresh basil leaves (approx 1/2 cup)
INSTRUCTIONS
  1. Add all alfredo ingredients to a blender and mix until smooth and creamy. Boil the pasta according to the instructions on the package.
  2. In a large pan, sauté the onion and broccoli with the oil on medium heat for 5 minutes until slightly translucent then add the mushrooms. Cook until the liquid from the mushrooms mostly cooks off, about 5-7 minutes.
  3. Add the garbanzo beans and alfredo sauce. Let simmer for 2-3 minutes until heated thoroughly.  Taste and add more salt and pepper as needed.
  4. Add cooked pasta to pan and mix well.
  5. Plate and garnish with chopped fresh basil.
NOTES

*To roast the garlic, trim the ends off of each head. Drizzle with olive oil, wrap in foil, then bake at 400F for 40 minutes. Can be done the night before.