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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pasta/light-a-dairy-free-pasta-alfredo-vegan