Pasta with Vegan Alfredo Sauce

By Nava · On Mar 30, 2008

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.

Serves: 6

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.