For a light, healthy meal, top this alfredo with steamed spinach or swiss chard and sliced sun-dried tomatoes (packed in oil, but drained).
Author: Nava Atlas
Recipe type: Entree
Cuisine: Italian
Serves: 6 servings
Ingredients
12 ounces dry pasta (gluten-free, if needed)
2 tablespoons dairy-free buttery spread
2 to 3 garlic cloves, minced
1 (12.3-ounce) package firm silken tofu
½ cup unsweetened dairy-free milk beverage, plus additional if needed
1 teaspoon salt, or to taste
Freshly ground black pepper, to taste
Instructions
Cook the pasta al dente.
Meanwhile, melt the buttery spread in a small skillet over low heat. Add the garlic and sauté for 2 to 3 minutes, until fragrant.
Add the tofu, milk beverage, melted buttery spread with garlic, and salt to your blender or food processor. Process until the sauce is completely smooth and creamy.
Toss the sauce with the cooked pasta. Season with pepper, and add more salt, if desired. If the sauce is too thick, add a little more milk beverage and toss to coat.