Light & Dairy Free Pasta Alfredo

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The Vegetarian Kitchen adapted this Light & Dairy Free Pasta Alfredo recipe from “The Vegetarian Family Cookbook” by Nava Atlas and it’s a keeper!

 

Special Diet Notes: Light & Dairy Free Pasta Alfredo

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, plant-based, and vegetarian. Optionally nut-free and gluten-free.

Light & Dairy Free Pasta Alfredo
 
Author:
Serves: 6
Ingredients
  • 2 tablespoons nonhydrogenated margarine
  • 2 to 3 cloves garlic, minced
  • One 12.3-ounce container silken tofu
  • ½ cup dairy-free milk beverage
  • 1 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 12 ounces pasta
  • Steamed greens (spinach or swiss chard) for topping, optional
  • Sliced sun-dried tomatoes for topping, optional
Instructions
  1. Cook the pasta in plenty of steadily boiling water until al dente, then drain.
  2. 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.
  3. Combine the sautéed garlic and margarine with the tofu and rice milk in a food processor. Process until completely smooth and creamy.
  4. 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.
 

 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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