Now that the days are getting warmer, simple, quick lunches are a must in our household. This is the perfect example of a balanced meal packed with proteins and that will keep you full for hours: a creamy pasta dish loaded with tomatoes complete with super-healthy hemp seeds.
The “Alfredo sauce” is ridiculously easy to make and delicious, too – it’s rich, flavorful and velvety: it’s made from a packaged organic rice cream for convenience, garlic powder and nutritional yeast.
The idea for this recipe came from an amazing soy-based Swedish fettucine pasta. Fettuccine are probably among my favorite types of pasta, but as the Italian tradition wants, they often contain eggs, so it’s rare to find Vegan-friendly fettuccine unless you make them at home. What makes fettuccine special is that they are thick and consistent, and they retain the condiment much better, hence delivering a more pleasurable texture (I’m aware that this might sound utter nonsense to all non-Italian people). So finding fettuccine that are not only Vegan but also made of organic Mung beans was a pretty good score, in my book: gluten free, naturally high in fiber and protein. Yes, yes, yes.
But this dish can easily be customized to suit your tastes: swap out the fettuccine for spaghetti, farfalle or even zoodles (spiralized raw zucchini). Switch up the tomatoes for corn, cucumber, cauliflower, mushrooms, or broccoli. You can also get a little crazy and add a tablespoon of shredded olives or capers to enrich the dish. And if you have fresh basil, do add some! I didn’t have any on hand that day, sadly.
Creamy Vegan Alfredo with hemp seeds and tomatoes
- 200 gr fettucine or sub with pasta of your choice
- 20 cl plant-based cream you can use rice, hemp, soy, or coconut cream
- 2 tbs nutritional yeast
- 2 tsp garlic powder
- 2/4 tsp salt optional
- 1 tsp pepper
- 2 tomatoes or sub with another veggies
- 1/4 cup hemp seeds
- 2 tsp fresh herbs optional
- Bring a large pot of salted water to a boil, add the pasta and let cook for 6 minutes (or follow package instructions).
- In the meantime, make the Alfredo sauce by combining the cream, garlic powder and nutritional yeast. You might want to adjust the consistency with some of the pasta water. Set aside.
- Wash and cut the tomatoes in small cubes.
- When the fettuccine are cooked, immediately coat them with the creamy sauce. Add the diced tomatoes, and salt and cracked pepper if using. Top with fresh herbs, more nutritional yeast and hemp seeds.