|340 g||extra-firm silken tofu|
|340 ml||soy milk|
|60 ml||wine — white|
|60 g||nutritional yeast|
|1 Tbs||olive oil — extra virgin|
|2 tsp||garlic — powder|
|2 tsp||onion — powder|
|1/4 tsp||nutmeg — ground|
|450 g||fettuccine — uncooked|
|225 g||mushrooms — sliced|
|salt — to taste|
|pepper — to taste|
To make the Alfredo sauce, combine the silken tofu, milk, wine, nutritional yeast, oil, garlic powder, onion powder, nutmeg, and corn-starch in a blender and blend until smooth and creamy. Set aside.
Bring a large pot of water to a boil. Add a pinch of salt and the pasta. Cook, according to the package instructions, until al dente. Drain off the water and set aside.
While the pasta is cooking, cook the mushrooms in a large shallow pan over medium heat, stirring occasionally until they have browned and reduced but aren’t mushy. Pour in the sauce and cook until fully heated, adding salt and pepper.
Top the pasta with the sauce and serve. Leftovers can be chilled in an airtight kept for 2 to 3 days.
‘Recipe by Green Monday‘