Have fun preparing this healthy, fast, easy to make pasta dish with a twist on Fettuccine Alfredo. Hummus, a dip made from chickpeas, is an excellent source of protein and fiber. Kids can make the hummus ahead of time by cooking ½ cup dried organic chickpeas and putting them in the blender with 4 tablespoons organic extra virgin olive oil, ½ tsp cumin, 2 tbsp organic tahini (a rich in omega-3 sesame seed dip), 1 garlic clove, 4 tbsp fresh squeezed lemon, ½ tsp curry powder, and ¾ tsp sea salt, blended until smooth and creamy. Chop and steam 2 cups organic broccoli,¼ cup organic red bell pepper, ⅓ cup organic sweet onion and slice 4 organic crimini mushrooms. Kids can use organic wide Udon noodles which cook in 8 minutes in boiling water. Reserve 1 cup of the pasta cooking water. Drain the noodles and return to the pot. In a sauce pan, mix 1 cup of hummus, ½ cup of the pasta water, zest and juice of ½ organic lime, 1 tbsp organic extra virgin olive oil, and 1 tbsp vegan butter. Pour the sauce over the noodles. Mix with the noodles ¼ cup of fresh chopped basil, ¼ cup of fresh chopped parsley, 2 tbsp nutritional brewers yeast, and a pinch of red pepper flakes and sea salt to taste. Add the veggies and toss gently. The hummus creates the most scrumptious, creamiest sauce that kids just love for a healthy dinner in just 30 minutes.