Roasted Garlic Alfredo

For development. Original at carrots and flowers.
  • 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)
  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.

*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.