Serves: 6

Ingredients:

• 2 tablespoons nonhydrogenated margarine
• 2 to 3 cloves garlic, minced
• One 12.3-ounce container silken tofu
• 1/2 cup rice milk, or as needed
• 1 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 12 ounces pasta (see Note)
• Steamed greens (spinach or Swiss chard) for topping, optional
• Sliced sun-dried tomatoes for topping, optional

Directions:

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, passing around greens and/or dried tomaotes for topping, if desired.

	19-06-2008 14:23
	We loved this! My infant son is allergic to cow\'s milk, and I\'m nursing. Needless to say, all dairy is out of the question. This pasta was easy to make and is a great sub for alfredo sauce! We used a ton of salt as the tofu is a bit bland, but overall it was a great dairy-free meal!

Kristen

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