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Anonymous
Member since December 1969
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Lovely Alfredo

What you need: 

1 (16 ounce) bag pasta
1 bunch asparagus, chopped into bite-sized pieces
1 stick (1/2 cup) non-hygrogenated vegan margarine, divided
6 large cloves garlic, chopped
1 lemon
1 cup plain nondairy milk (I use soy)
1 (12 ounce) package silken (firm) tofu
1 vegetable bouillon cube
salt and pepper, to taste
1 (12 ounce) frozen bag peas

What you do: 

1. Boil salted water and cook pasta according to package. Add the asparagus to the boiling pasta water at the end and cook just until tender.
2. For sauce, melt 3/4 stick margarine and add the garlic. Do not brown the garlic, just simmer it to flavor margarine. Squeeze 1/2 of the lemon's juice into the margarine, garlic mixture.
3. In blender, whip the entire package of tofu and milk until thick and creamy, then add to margarine mixture. Stir until well mixed on low heat. Add broth cube to creamy mixture and stir until dissolved. Add salt to taste.
4. After draining the pasta, return it to the pot and add the peas, then pour the creamy sauce over the pasta and stir it up. Sprinkle with pepper and serve it immediately.

Preparation Time: 
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This is by far the BEST alfredo recipe I've come across.  Almost all the other ones I've tried use nutritional yeast and they just don't taste right.  This one though was so good it even fooled my omni friends at a dinner party we had!

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This recipe was delicious!  It was very easy and quick to make.  Thankyou!

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This was so good!!  Who would have thought these ingredients would make something very very similar to alfredo and better than any I have ever had to boot!!  The nonveg boyfriend thought the sauce was a little strong but he ate it and thought it tasted delicious too.  You are a genius.

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This was very nice and and creamy.  Had no asparagus so steamed some fresh green beans and tossed with pasta. 

I used an 8 oz box of fettucine and there was too much sauce left, only used half, will save for tomorrow.  I did add 2 tbsp of nutritional yeast to sauce at the end and definitely had to add salt.  I also chopped a basil leaf and added to sauce.

This one's a keeper.

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HOLY CRAP! this was soooo good. i quartered the recipe because it was just me tonight, and i more or less eyeballed the amounts, but oh my goodness, i was not expecting this to taste so good!!! i figured it would taste rather tofu-ish and i'd have to dump a lot of nutritional yeast in, but there was no need whatsoever. the only thing i changed was to add a little bit of olive oil to the margarine/garlic mix so it wouldn't burn (even though i had it on low!) i used a little less than one small garlic clove and that was enough for me; next time i might use a little less veggie cube (i used one half of a rapunzel sea salt & herbs bouillon cube; i probably should have just used a quarter. it was still amazing, though).

i used penne pasta and sliced green beans (cut on the diagonal to match the penne) plus matchstick slices of zucchini, as well as a handful of peas and fresh mushrooms. with all those added veggies, it made a rather big plate, but because the sauce was so delicious i ate it all!!!

i think i will make this again sometime this week so the bf can enjoy it, too.  thanks so much for the recipe! it is sure to be a staple. ;)

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add some flour in at some point (not sure when the best time in the  process is for that so the flour doesn't get clumpy)

you could whisk together a small amount of water or soy milk with a tablespoon or so of flour; if you whisk it well, you can add it probably the same time as the soy milk/tofu mixture and you shouldn't have any clumps. i haven't tried this recipe but i think it might be on the menu sometime this week! :)

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This was amazing!

I added mushrooms to it and wow, my stomach is happy. :-)

Thanks for submitting this recipe!

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This was really yummy.

It has simple ingredients, all of which I - incredibly - had in my kitchen! The only difference was that I didn't have soy milk, I had some whole grain oat milk or something. I also added about 2-3 tablespoons of nutritional yeast at the end.

So, the sauce was tasty - although I think it was more of a garlic sauce than an Alfredo sauce, it was more liquid-y and less cheesy-creamy than an Afredo. I loved the touch of lemon. We served it w/ whole wheat pasta and a brocoli/green bean/tofu combo. (We had marinated the tofu the night before w/ wine, Mexican spices and garlic powder.) We gobbled it all up in like 5 minutes.

Some ideas I want to try out next time:

less soy milk
add some flour in at some point (not sure when the best time in the  process is for that so the flour doesn't get clumpy)
definitely nutritional yeast again, maybe some vegan parmesan
diced tomatoes

All in all, a tasty and very easy to make recipe - Thanks!!

:)

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