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.
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
Bring large pot of water to a boil.
For alfredo sauce, in medium skillet, heat oil over medium. Sauté 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. Purée 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.