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Easy Vegan Penne Alfredo

Serves 4.


    Easy Vegan Penne Alfredo

    Vegans and dairy-free diners rejoice! A quick whir in the blender creates a snowy white alfredo sauce that won’t leave you needing a nap after dinner. Even tofu doubters will be asking for more (and the recipe).


    Tip: Just before serving, stir in a few handfuls of baby spinach, sliced kale, or blanched broccoli (heat with cooked pasta and sauce until wilted and warmed through) for a pop of festive green.


    Easy Vegan Penne Alfredo


    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 2 garlic cloves, minced
    • 1 - 350 g package firm silken tofu
    • 1/3 cup (80 mL) soy milk
    • Zest of 1 lemon
    • 2 Tbsp (30 mL) lemon juice
    • 1 tsp (5 mL) dried thyme
    • 1/2 tsp (2 mL) sea salt
    • 1/4 tsp (1 mL) ground black pepper
    • 1/4 tsp (1 mL) ground nutmeg
    • 3/4 lb (350 g) whole grain or gluten-free penne rigate, or pasta shape of choice
    • 1/2 cup (125 mL) reserved pasta cooking water


    Per serving:

    • calories470
    • protein22g
    • fat10g
      • saturated fat1g
      • trans fat0g
    • carbohydrates80g
      • sugars2g
      • fibre1g
    • sodium401mg



    Bring large pot of water to a boil.


    For alfredo sauce, in medium skillet, heat oil over medium. Sauteu0301 garlic until fragrant and raw taste is cooked out, being careful not to burn (about 15 to 30 seconds). Transfer oil and cooked garlic to blender or food processor along with tofu, soy milk, lemon zest, lemon juice, thyme, salt, pepper, and nutmeg. Pureu0301e until smooth.


    In large pot of boiling water, cook pasta according to package directions (about 8 to 9 minutes), reserving 1/2 cup (125 mL) cooking water before draining. Drain penne. Add penne back to pot along with prepared alfredo sauce. Heat over medium, stirring frequently, until hot and garlic is fragrant, thinning with reserved pasta cooking water as necessary. Serve immediately.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.