• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

The Plant Philosophy

Vegan Food & Lifestyle by Margaret Chapman | The Plant Philosophy

  • Home
  • About
  • Recipes
    • Recipe Index
  • Lifestyle
    • Baby
    • Beauty
    • Reviews
    • Travel
  • Press
  • Resources
    • Ebook
    • The Foodies Guide To Instagram
  • Contact
    • Work With Me
    • Sponsors
You are here: Home / Food / Creamy Hemp Pesto Alfredo Fettuccine With Oil-Free Roasted Garlic

Creamy Hemp Pesto Alfredo Fettuccine With Oil-Free Roasted Garlic

September 11, 2015 by Margaret 12 Comments

The quick and easy solution to a delicious family dinner. This recipe is a simple combination of 3 older recipes I truly adore, Savory Coconut Cream Sauce + Hemp Seed Pesto & Oil-Free Roasted Garlic! All three are staples in my kitchen, I prep them as much as possible to keep on hand and add into dishes throughout the week. Making my meals come together in under 15 minutes – meal prepping a few elements each week is crucial to saving me money and creating good food without hours of cooking each day.

You can never truly go wrong with a pasta night, I personally love indulging in this dish a couple times a month with a different flare each time. It’s absolutely fantastic with thinly sliced sun-dried tomatoes and my sunflower seed parm sprinkled on top!

What is your family’s favorite go-to quick meal?

Creamy Hemp Pesto Alfredo Fettuccine with Oil-Free Roasted Garlic

Print

Creamy Hemp Pesto Alfredo Fettuccine With Oil-Free Roasted Garlic

Prep 10 mins

Cook 10 mins

Total 20 mins

Author Margaret

Yield 4 -6 servings

A slightly less heavy version of the classic that's just as delicious, perfect for your next pasta night. Totally customizable to your preferred taste, add anything you'd like!

Ingredients

  • 16 oz. Brown Rice Fettuccine
  • 1 cup Savory Coconut Cream Sauce
  • 1/3 cup Hemp Seed Pesto
  • Oil-free Roasted Garlic, optional
  • Hemp Seeds, to top
  • Parsley, to garnish

Instructions

  1. Bring a large pot of water to a boil, cook your noodles following the package - about 8-10 minutes until tender.
  2. Strain your noodles, rinse with cold water and strain again.
  3. Toss pasta with coconut cream sauce, pesto and roasted garlic. Add extras as desired.
  4. Serve warm, topped with hemps seeds and parsley.

Notes

Recommended additives include (but aren't limited to):Sunflower Seed Parm, Bread Crumbs, Capers, Peas and/or Chik’n.

Courses Entree

Cuisine Vegan, Gluten-free

 

plantphilosophy
0

Filed Under: Food, Recipes Tagged With: alfredo fettuccine, brown rice, Dinner, entree, gluten-free, hemp pesto, kid-friendly, oil-free roasted garlic, one pot meal, pasta, plant based, Recipe, vegan

Sign up for our newsletter!

« 5 Ingredient Hickory Smoked BBQ Cauliflower Wings
8 Ingredient Red Curry »

Reader Interactions

Comments

  1. aspoonfulofnature

    September 11, 2015 at 1:03 pm

    yumm!! these look so creamy and tasty 😀

    https://aspoonfulofnature.wordpress.com/

    Reply
    • Margaret

      September 11, 2015 at 1:36 pm

      Thanks!

      Reply
  2. Be Sol-Ful

    September 12, 2015 at 10:26 pm

    Is it bad that we sometimes eat pasta twice a week?! Haha!!! It’s obviously a family favorite meal. Meal planning and prepping has definitely helped us save money – I’ve enjoyed reading and seeing how you meal prep. But lets talk about this recipe!!! Holy yummm! Such a beautiful dish and looks insanely delicious!! I’ve been anxious to try your savory coconut cream sauce so, I’m thinking this needs to be made for our next pasta night. Totally drooling! ❤️

    Reply
    • Margaret

      September 15, 2015 at 4:25 pm

      Not at all! I totally do the same lol it’s really the best meal for being so quick and affordable. So excited for you to give the coconut cream sauce recipe a try, I really hope you enjoy it!

      Reply
  3. Be Sol-Ful

    September 20, 2015 at 10:28 am

    Margaret! This was SOOOOOO good! That savory coconut sauce was fantastic, but when combined with the hemp pesto…heavenly! This was a nice change from all the cashew based sauces and just as creamy (if not creamier). Those little hemp seeds are pretty magical, aren’t they? Since Willow approved of this, we’ll definitely be adding it into rotation! We had leftover sauce, so I used it with a different noodle and the leftovers tasted even better!! <3

    Reply
    • Margaret

      September 24, 2015 at 11:56 am

      YAY! I’m so pleased to hear you and your family enjoyed this! I swear hemp seeds are just the best – I always have to buy them in bulk, so perfect for so many things. Thanks for another approval, Willow! <3

      Reply
  4. Elyse

    February 4, 2016 at 9:11 pm

    SO SO SO Good!!! Thank you thank you thank you. I’m a gluten-free, soy-free, vegan so finding recipes that are both flavorful and something that the hubby will eat without missing meat/gluten can be difficult. This is a winner for sure!

    Reply
    • Margaret

      February 5, 2016 at 10:46 am

      This dish definitely delivers, I hope you and your family enjoy! Thanks so much! 😀

      Reply
  5. Terri

    November 12, 2018 at 9:14 am

    I really want to try this recipe, however the links for the sunflower seed parm, hemp seed pesto and savory coconut cream sauce do not bring me to the other recipes.

    Reply
    • Margaret

      November 12, 2018 at 9:25 am

      I’ll update the links now. After transferring my site they all broke. You can always use the search box on my site to find those recipes as well, hope that helps.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Living a plant-based, vegan lifestyle and loving every minute of it! Sharing my favorite recipes along the way to inspire others to make healthier, plant strong food choices. Read More…

Follow Me On:

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Follow us on Pinterest!

Trending Now

Top 3 Chocolate Recipes + The Self Love Project

Spooky Black Ramen Noodle Bowls + Cajun Tofu (14 Ingredients!) | Vegan & Gluten-Free | The Plant Philosophy

Spooky Black Ramen Noodle Bowls

What I Ate For Lunch // Vanilla Chai Nice Cream

Trader Joes Yellow Juice Copycat [Using A Blender]

DIY 3 Ingredient Plant-Based Protein Powder

Amazing Grass Green Superfood Smoothie

Creamy Roasted Garlic & Spinach Pasta Stuffed Delicata Squash Boats | Vegan, Gluten-Free & Oil-Free | The Plant Philosophy

Creamy Roasted Garlic & Spinach Pasta Stuffed Delicata Squash Boats

Jambalaya Rice Stuffed Bell Peppers | Vegan & Gluten-Free | The Plant Philosophy

Cajun Rice Stuffed Bell Peppers + Hot Sauce Aioli

Tofu Scramble Breakfast Taquitos | Vegan & Gluten-Free | ThePlantPhilosophy.com

Tofu Scramble Breakfast Taquitos

Footer

Find me on:

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter

Living a plant-based, vegan lifestyle and loving every minute of it! Sharing my favorite recipes along the way to inspire others to make healthier, plant-based food choices.

Sign up for our newsletter!

Copyright © 2021 · Foodie Pro & The Genesis Framework