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Close Up of a Bowl of Fettuccine with Hemp Alfredo
Fettuccine with Artichokes, Basil and Sun-Dried Tomato Hemp Seed Alfredo
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
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
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.