In this mock Alfredo, puréed tofu stands in for the heavy cream usually found in this classic Italian pasta dish.
Number of servings : 4
Prep time: 15
Cooking time: 10
Type of meal : | Main Courses | Main Courses
Special diet :
7 ounces firm tofu
½ cup lactose-free 1% milk
¼ teaspoon black pepper
¼ cup diced dry-pack sun-dried tomatoes
1¼ teaspoons salt
8 ounces brown rice fettuccine
½ pound green beans
½ cup grated Parmesan cheese
In a blender, purée the tofu and milk (it will have the consistency of thick heavy cream). Transfer to a saucepan and add the pepper, sun-dried tomatoes, and ¼ teaspoon of the salt and bring to a simmer. Simmer gently for 2 minutes, then remove from the heat and cover to keep warm.
Bring a large pot of water to a boil. Add the pasta and the remaining 1 teaspoon salt and cook according to package directions. Add the beans for the last 3 minutes of cook time. Reserving 1 cup of the cooking water, drain and return to the pot.
Add the tofu sauce, cheese, and ½ cup of the reserved pasta cooking water, tossing to coat evenly. Add more pasta water, if necessary, to loosen up the sauce.