A creamy alfredo-type sauce made from fresh basil, classic hummus and garlic. Spooned over fettuccine pasta. Topped with chopped Kalamata olive and fresh tomato! Delicious!

Makes 2 cups sauce for 4 servings pasta

8 peeled garlic cloves

2 T. pumpkin seed oil

2 T. peanut oil (or other nut oil)

1 t. salt

2 T. Grade A maple syrup

3 T. juice of fresh lemon

1 c. of your favorite hummus (I used GFS – Gordon Food Service – brand)

1 T. Tobasco Spicy Brown Mustard

1/4 c. sweet red roasted pepper juice from the jar

1/4 c. non-dairy creamer – full strength

2 c. fresh basil leaves

12 oz. dried fettuccine pasta

chopped Kalamata olives for garnish

chopped fresh tomato for garnish

freshly ground black pepper

Place garlic, pumpkin and peanut oils, salt and lemon juice in blender container. Blend till garlic pulverizes.

Add hummus, mustard, pepper juice and non-dairy creamer. Blend till smooth.

Add basil leaves – pulse and process where you can still see some bits of green leaf.

Transfer to saucepan. Cook on very low heat while pasta cooks, stirring often till hot.

Cook pasta according to package instructions, being sure to salt the water sufficiently. Drain. Lift onto individual serving plates.

Spoon sauce over pasta, then top with a little chopped olive and chopped tomato. Sprinkle with freshly ground black pepper and serve.

Notes: Hot, sweet, tart. A glass of red wine goes nicely!

The Tobasco Spicy Brown Mustard is different from regular spicy brown mustard – no horseradish taste – just hot. It adds a different but welcome flavor dimension to this sauce.

Classic Hummus by GFS has a mild cumin flavor, which worked well with all the other flavors.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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