I was a little nervous to try this recipe.
One of my chef buds makes the best alfredo sauce...the kind of alfredo sauce that you can't not eat but that your stomach hates you afterwards because of the amount of fat in it. Chef Andy...please don't hate me for using tofu and soy milk instead of fat!
At least it was easy enough...put it all in the blender and then just heat it up.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients (serves 4)
- 1 package firm tofu
- 6 leaves basil
- 6 leaves parsley
- 3 garlic cloves
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 cup plain soy milk
- 1/2 cup parmesan cheese (soy alternative if you'd like)
- 1 package fettuccini noodles
Cook pasta based on package instructions.
Break tofu into chunks and place in a blender or food processor (sometimes I wait until the ingredients are blended before I add the herbs, but I don't really mind the "green tint"). Add remainder of ingredients, except parmesan cheese.
Blend until creamy.
Transfer to a saucepan and heat over medium heat until hot - do not boil.
Add in parmesan and stir until melted.
Serve over pasta.
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