Pasta with Vegan Alfredo Sauce
If you’ve been looking for a healthier Alfredo sauce, here it is! This one, which you can make with either silken tofu or cannellini beans, is mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. While the pasta is tasty in an of itself, what totally makes it for me are the veggie toppings, which can be varied each time. This is delicious with a briny salad like Chickpea and Carrot Salad with Parsley and Olives, as shown, and some tomato wedges.
- 1 tablespoon vegan buttery spread (such as
Earth Balance) or extra-virgin olive oil
- 1 medium onion, chopped
- 3 to 4 cloves garlic, minced
- One 12.3-ounce container silken tofu, or
15- to 16-ounce can cannellini (large white beans),
drained and rinsed (or 1 1/2 cups well-cooked cannellini)
- 2/3 cup unsweetened nondairy milk
- 1 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 12 ounces pasta (see Note)
Toppings (use any or all):
- Steamed chopped fresh vegetables (broccoli, spinach,
chard, kale, cauliflower, bell peppers, etc.)
- Sliced sun-dried tomatoes or black olives
- Chopped fresh parsley or basil leaves
- Nutritional yeast flakes, straight up or as part of
Cook the pasta in plenty of steadily boiling water until al dente, then drain.
Meanwhile, heat the Earth Balance or oil in a small skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and sauté over low heat for 2 to 3 minutes, until both are golden. Remove from the heat and transfer to a food processor.
Add the tofu or beans, and nondairy milk to the food processor. Process until completely smooth and creamy. With beans, especially, let it run for a few minutes, to make sure they get nice 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 nondairy milk and toss again. The pasta will absorb some of the sauce as it stands, so make sure to moisten leftovers with additional nondairy milk.
Cover the pasta and prepare any of the steamed vegetable toppings you’d like to serve with it. The other toppings can simply be placed in small bowls and passed around for topping individual portions.
Note: This works well with the traditional fettuccine, and is also nice with spinach ribbons, pappardelle, whole wheat pastas, or vegetable-filled tortellini.
- Click here for lots more lighter seasonal vegan pasta recipes.