Makes about 3 cups | Ready in 10 minutes
This recipe is to be used with Beet Fettuccine Alfredo with Basil Ricotta (pictured above).
In large skillet, heat oil over medium heat until shimmering. Add onion. Cook, stirring occasionally, for 5 to 7 minutes, until softened. Remove from heat.
Transfer onion to food processor. Add garlic, tofu, lemon juice, salt and pepper. Process until smooth. Taste and adjust seasoning. Pulse in basil until well incorporated.
Store in airtight container in refrigerator for up to 2 days.
This recipe is part of the Protein-packed pasta! collection.
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