Blushing Alfredo Fettuccine
- Servings : 4
Enjoy this creamy and flavorful pasta as is or use it as a jumping off point for several variations: Omit the marinara sauce for a more traditional-style Alfredo sauce; add 2 cups bite-size cooked veggies for a creamy primavera; top with sautéed sliced almonds and green beans; top with diced baked tempeh or tofu chunks; stir in some sautéed spinach or other leafy greens.
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons dry white wine
- 1/3 cup raw cashews
- 1/3 cup silken tofu
- 2 tablespoons nutritional yeast
- 1 1/2 cups plain unsweetened soy milk
- 1/2 cup marinara sauce
- 1/2 teaspoon salt
- 12 ounces fettuccine
- 2 tablespoons minced fresh parsley
- Freshly ground black pepper
Heat the oil in a saucepan over medium heat. Add the onion and garlic, cover, and cook until soft, about 5 minutes. Stir in the wine, remove from heat, and set aside.
In a high-speed blender, grind the cashews to a powder. Add the reserved onion mixture, tofu, and nutritional yeast and process until smooth. Add the soy milk, marinara sauce, and salt, and blend until smooth. Transfer the sauce to the saucepan and heat over low heat, stirring occasionally. Keep warm.
Cook the fettuccine in a pot of boiling salted water until it is al dente, about 10 minutes. Drain the pasta and return it to the pot. Toss with the reserved sauce. Taste and adjust the seasonings, adding salt if needed. Serve sprinkled with the parsley and a few grindings of black pepper.
Splurge a little
Use vegan cream cheese instead of tofu for a richer flavor.
Vegan on the Cheap
Reprinted with permission from the author, Robin Robertson.
Photograph © Robin Robertson.