Creamy Vegan Basil Alfredo

Ingredients:

• 16 oz gluten free noodles
• 1 yellow onion, diced
• 1 cup chickpeas
• 2 cups broccoli
• 1 cup spinach
• 1 cup mushrooms, chopped
• 1 tbs olive oil

Roasted Garlic Alfredo

• ½ cup hemp seeds
• 2 heads roasted garlic
• ½ cup extra virgin olive oil
• 2 tsp sea salt
• 1 tsp onion powder
• 1tsp garlic powder
• 1 tsp black pepper
• 1 large avocado
• Juice from 1 large lemon or 3 Tbsp lemon juice
• 2 Tbsp nutritional yeast (I use Sari Foods)
• ¾ cup water
• 10 large basil leaves

Directions:
*If making roasted garlic before you cook, preheat oven to 400.

1. Chop the tops off of 2 whole heads of garlic.
2. Drizzle with olive oil and wrap in tin foil. Roast for 45 min.
3. Remove garlic from the oven and uncover. Allow to cool for 10-15 min otherwise you will burn yourself!
4. Squeeze all the garlic cloves out into the blender or food processor.
5. Add all the remaining sauce ingredients and mix until smooth and creamy.
6. Boil the pasta until done, drain and set aside.
7. In a large pan, saute the onion with the oil on medium heat for 2 minutes until slightly translucent then add the mushrooms. Cook until the liquid from the mushrooms mostly cooks off, about 8 minutes.
8. Add the broccoli until they are bright green and semi-soft, you don’t want them mushy.
9. Add the chickpeas and spinach and cook for 2 minutes.
10. Add in alfredo sauce and combine well. Let the dish heat thoroughly.
11. I topped mine with some sea salt and hemp seeds! Enjoy!

NOTES!!

• You can use veggie noodles like zucchini or sweet potato OR make it into a spaghetti squash in place of pasta.
• I use GoGo Quinoa pasta you can find here. You can totally sub for any rice pasta or lentil pasta to keep it gluten free.
• You can add any veggies you like. I wanted to keep it as green as I could!
• Roast the garlic the day before, totally saves time on this.

I adapted this delicious recipe from Megan at Carrots & Flowers. You can find the original recipe here!