Prep time:
Cook time:
Total time:
Author: Carrots and Flowers
Serves: 4 servings
Ingredients
- 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
Instructions
- 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!
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. I suggest doing
this the night before (along side a pan of roasted veggies!) to save
time.
*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
*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