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
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
Make the Sun-Dried Tomato Hemp Seed Alfredo Sauce
-
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
-
Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain into a colander.
-
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.
-
Divide onto plates and serve.
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.