• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Entrees / Fettuccine with Artichokes, Basil and Sun-Dried Tomato Hemp Seed Alfredo

    LAST UPDATED: January 24, 2022 • FIRST PUBLISHED: August 27, 2015

    Fettuccine with Artichokes, Basil and Sun-Dried Tomato Hemp Seed Alfredo

    Jump to Recipe Print Recipe

    Fettuccine noodles are tossed with artichoke hearts, fresh basil and a super flavorful, silky sun-dried tomato hemp seed Alfredo to make rich and creamy pasta dinner that you'd never know was vegan if I hadn't just told you.

    Fettuccine with Artichokes, Basil and Sun-Dried Tomato Hemp Seed Alfredo

    All I can say is I can't believe it took me this long to make this stuff. I suspected hemp Alfredo sauce would be pretty good for a while. In fact, this goes back to when I made this spreadable vegan hemp cheese, which was really darn good.

    I discovered so many things to love back when I made the hemp cheese, and those things carry over to this recipe. Let's discuss.

    Hemp seeds are nutritious. I like that they add plant-based protein and healthy fat to a dish that's pretty notorious for being super bad for you. Replace heavy cream sauce with hemp seed sauce and bad-for-you no longer applies.

    Fettuccine with Artichokes, Basil and Sun-Dried Tomato Hemp Seed Alfredo

    So you'd think, as is sometimes the case, that replacing the bad-for-you stuff with good-for-you stuff would mean it doesn't taste as good or is lacking in texture or something like that. Right? But no! I promise you, this sauce is rich, creamy, silky and absolutely delicious. A few people asked me if the hemp cheese would have a bitter or planty taste. It doesn't. I detected the slightest earthy undertone when I ate this, but I made it. My husband, who didn't do the cooking, didn't know what I was talking about when I asked if he tasted it.

    Finally, this stuff is super easy to whip up. No soaking required. Throw it in the food processor, blend, boil some noodles, mix and eat. I'm not sure if dishes requiring a food processor meet the Martha Stewart standard for one-pot, but this is about as close as I've come to a one-pot dinner as far as this blog goes. One pot + small appliance. I'm patting myself on the back. I barely even messed up the kitchen when I made this. Big accomplishment.

    Bob's Red Mill has the hemp seeds you need for this recipe, and they're perfect and great quality. They were cool enough to supply me with mine, but you can get some online or in the supermarket. They're generally pretty easy to find. My small town grocery store has Bob's hemp seeds, so yours probably does too.

    Fettuccine with Artichokes, Basil and Sun-Dried Tomato Hemp Seed Alfredo
    Close Up of a Bowl of Fettuccine with Hemp Alfredo
    5 from 1 vote
    Print

    Fettuccine with Artichokes, Basil and Sun-Dried Tomato Hemp Seed Alfredo

    Fettuccine noodles are tossed with artichoke hearts, fresh basil and silky sun-dried tomato hemp seed Alfredo in this vegan twist on an Italian classic.
    Course Entree
    Cuisine American
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 8
    Author Alissa

    Ingredients

    For the Sun-Dried Tomato Hemp Seed Alfredo Sauce

    • 1 ½ cups hulled hemp seeds
    • 3 garlic cloves
    • 2 tbsp. lemon juice
    • ½ tsp. salt
    • 1 cup unflavored soy or almond milk
    • ½ cup oil-packed sun-dried tomatoes drained (plus a few extra for garnish, if you'd like)

    For the Fettuccine Alfredo

    • 1 lb. dried fettuccine pasta
    • 8 oz. artichoke hearts canned or frozen and thawed, quartered
    • ½ cup fresh basil leaves packed

    Instructions

    Make the Sun-Dried Tomato Hemp Seed Alfredo Sauce

    1. Place hemp seeds, garlic, lemon juice, salt and ½ cup milk into food processor. Blend until smooth, stopping to scrape down sides of bowl as needed. Add remaining milk and blend again until smooth. Add ½ cup sun-dried tomatoes and pulse a few times until very finely chopped (or completely blended in, if you prefer).

    Make the Fettuccine Alfredo

    1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain into a colander.
    2. Return to pot and add sun-dried tomato hemp seed Alfredo sauce, artichoke hearts and basil leaves. Toss to coat noodles with sauce. Garnish with a few extra sun-dried tomatoes.
    3. Divide onto plates and serve.

    Recipe Notes

    For a lighter/gluten free version, try using spiralized zucchini (or other veggie) noodles in place of pasta.
    The sauce dries out rather quickly. If you don't serve this immediately, just add a few splashes of water or non-dairy milk and mix.

    « Sticky Sesame Cauliflower
    Chai-Spiced Apple Sweet Potato Soup with Apple Chips »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Ines Di Lelio says

      August 28, 2015 at 4:59 am

      HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (or “FETTUCCINE ALFREDO”), NOW SERVED BY THE GRANDNEPHEW, INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
      WARNING: ALFREDO’S GALLERY AND ALFREDO ALLA SCROFA ARE OUT AND EXCLUDED FROM MY FAMILY BRAND “IL VERO ALFREDO – ALFREDO DI ROMA”

      With reference of your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” (or “fettuccine Alfredo”) in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This trattoria is “the birthplace of fettuccine all’Alfredo”.
      Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina.
      In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
      In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), which is now managed by his nephews Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
      See also the site of “Il Vero Alfredo” (with news about franchising) .
      I must clarify that other restaurants "Alfredo" in Rome (as Alfredo alla scrofa or Alfredo’s gallery) do not belong to my Brand and are out of my Brand.
      I inform you that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
      Best regards Ines Di Lelio

      Reply
    2. plasterers bristol says

      September 30, 2015 at 11:50 am

      This sounds lovely. Going to give this recipe a go. thanks for sharing this.

      Simon

      Reply
      • Alissa Saenz says

        September 30, 2015 at 9:27 pm

        Thanks Simon! I hope you enjoy it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    193 shares
    • 43