Pasta with Vegan Alfredo Sauce
If you’ve been looking for a healthier Alfredo sauce, here it is! This one’s mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. Adapted from The Vegetarian Family Cookbook.
- 2 tablespoons nonhydrogenated margarine
- 2 cloves garlic, minced
- One 12.3-ounce container silken tofu
- 1/2 cup rice milk
- 1 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 12 ounces pasta (see Note)
Cook the pasta in plenty of steadily boiling water until al dente, then drain.
Meanwhile, heat the margarine in a small skillet. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Remove from the heat.
Combine the sautéed garlic and margarine with the tofu and rice milk in a food processor. Process until completely smooth and creamy.
Combine the pasta and sauce in a large serving bowl and toss together. Season with pepper and taste to see if you’d like to add more salt. If the mixture needs to be moister, add a small amount of additional rice milk and toss again. Serve at once.
Note: This works well with the traditional fettuccine, and is also nice with spinach ribbons, pappardelle, whole wheat pastas, medium or small seashells, and vegetable-filled tortellini.
- Click here for lots more lighter seasonal vegan pasta recipes.