17/06/2025
🌱 Creamy Garlic H**p Fettuccine Alfredo (WFPB & Oil-Free)
A rich, creamy, and satisfying fettuccine alfredo made with whole food ingredients — no oil, no dairy, just pure deliciousness. Perfect for a cozy dinner with a vibrant twist of garlic and green onions.
🍝 Ingredients
For the H**p Alfredo Sauce:
• ½ cup h**p seeds
• ¾ cup water
• 1½ cups unsweetened soy milk (just soy and water, no additives)
• 1–1½ heads of roasted garlic, peeled (adjust to taste — ~3 cloves for mild, 1+ heads for bold)
• 1 tsp onion powder
• Sea salt or low-sodium veggie broth (to taste, optional)
For the Pasta & Veggies:
• 25 Gr fettuccine (or pasta of choice)
• 650 Gr mushrooms, sliced
• 2–3 handfuls fresh spinach
• Green onion, sliced (for garnish)
• Nutritional yeast (optional, for garnish)
👩‍🍳 Instructions
1. Prepare the Sauce:
• In a high-speed blender (e.g. Ninja), combine h**p seeds, water, soy milk, garlic, and onion powder.
• Blend for about 2 minutes, or until completely smooth and creamy.
• Taste and adjust with a bit of sea salt or veggie broth if desired.
2. Sauté the Veggies:
• In a large skillet over medium heat, sauté mushrooms until they release their juices and soften (~5–7 minutes).
• Add spinach and stir until just wilted. Remove from heat.
3. Cook the Pasta:
• While the veggies cook, prepare pasta according to package instructions. Drain and set aside.
4. Combine:
• Add cooked pasta to the skillet with mushrooms and spinach.
• Pour the h**p alfredo sauce over the pasta and toss to coat.
• Heat gently, just until the sauce warms through (avoid overcooking, as h**p can become gritty if overheated).
5. Serve:
• Plate the pasta and top with chopped green onion.
• Optional: sprinkle with nutritional yeast for a cheesy finish.
đź’ˇ Tips
• For extra depth, roasted garlic is best
• Great with gluten-free pasta too!
