Roasted garlic walnut alfredo


1 head garlic
Olive oil

1 cup walnuts
1/4 cup raw cashews
1 tablespoon olive oil
2 teaspoon Marsala (or lemon juice)
1 tablespoon nutritional yeast
Salt, to taste
2/3 cup water

8 ounces fettuccine



Heat the oven to 425 degrees. Peel most of the loose, papery skin from a head of garlic, and trim off about 1/4 inch from the top. Set the head of garlic, cut side up, into a piece of foil. Drizzle with olive oil, enough so that it sinks down between the cloves. Wrap tightly, and place in the oven for 45 minutes.

While the garlic is roasting, prepare the fettuccine according to its packaging. Reserve 1/4 cup of the cooking water, drain the rest of the water off, and set the noodles aside.

Once the garlic has finished roasting, gently squeeze the roasted cloves into a blender or food processor. Add the remaining ingredients and blend until smooth.

Toss with the noodles, using some of the reserved cooking water if necessary to keep the noodles from sticking.

Prep time: 10 minutes | Active time: 1 hour

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