Vegan + GF Fettuccini Alfredo

I remember the first time I tried fettuccini Alfredo. My tastebuds practically danced! Sooo deliciously creamy and packed with flavor. Unfortunately my body was like “hahaha dairy? no!” So it’s been years since I’ve last had it. UNTIL…. this dairy-free version came about. I will say, it’s not identical (obviously), but it’s suchhhh a good alternative and definitely still provides that creamy goodness.

What You Need -

2 bulbs of garlic

2 tablespoons avocado oil

1/4 cup olive oil

1 lemon juiced

1 tsp salt

1/2 tsp red chili flakes

1/2 tsp black pepper

1 box of Banza pasta

1/4 cup chopped parsley

(optional: 2 tablespoons truffle oil, 1/2 onion, 1/2 cup of kale, 1 cup mushrooms)

What to do -

Preheat oven to 410

Bring a pot of water to a boil

Cut the heads of the bulbs of garlic

Drizzle each bulb with avocado oil

Wrap each bulb in aluminum foil 

Bake at 410 degrees for 45 minutes

Take bulbs out and let cool

Make the banza 

While banza cooks make the sauce

Combine lemon juice, olive oil, salt, peppers into the serving bowl you’ll have for your pasta dish

Optional: start sautéing the onion, kale, mushrooms(with a little avocado oil)

Squeeze the garlic bulbs so the garlic paste comes out 

Add the paste to the sauce mixture

Whisk everything together to form a cream-like texture (by hand or hand mixer)

Add in cooked banza

Optional: Drizzle truffle oil and add the veggie medley 

Top with fresh parsley 

Pro Tip: use fresh garlic so the paste comes out smooth + not bitter tasting.

As always, tag me if you make this!!