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Pasta with Vegan Alfredo Sauce
Posted By Nava On March 30, 2008 @ 4:26 am In Pasta and Noodles,Pasta on the lighter side,Recipes | No Comments
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 .
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.
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URLs in this post:
 The Vegetarian Family Cookbook: http://www.vegkitchen.com/navas-books/the-vegetarian-family-cookbook/
 vegan pasta recipes.: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/pasta-on-the-lighter-side/
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