Saturday, October 29, 2016

Pumpkin Seed Alfredo Pasta

This is a creamy, amazing alfredo sauce!

Fettuccini Pasta
1 tsp oil
1/2 cup chopped onion
3 cloves garlic, minced
1/4 cup pumpkin seeds
1/2 cup water, divided
3 tbsp. nutritional yeast
1/2 tsp thyme
1/4 tsp basil
3/4 tsp salt
2 tsp lemon juice
1/2 tsp white vinegar
1 tbsp. rice flour
black pepper
2 tsp olive oil
1 cup almond milk
1/2 cup frozen peas, optional

Cook Pasta.
Heat oil, add onion and garlic and cook until translucent about 3-4 minutes. Add pumpkin seeds and 1/4 cup water. Bring to a boil and cook 4 minutes. Cool.
In a blender combine the rest of the ingredients including onion mixture but not the peas.
Blend until smooth. Return skillet over medium heat. Add Alfred sauce and another 1/4 cup water (use the water to rinse blender) Bring to a boil. Stir frequently to avoid lumps. It will thicken. Cook for another minute. Total 3-4 minutes. Adjust salt. Add cooked pasta and peas and toss well. Cover, switch off heat. Let stand 3 minutes. Garnish with pepper flakes.

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