Creamy Alfredo with Sugar Snap Peas
Buttery fettuccine noodles, dubbed “alfredo,” laced with Parmesan and butter have been a fixture in Italian cuisine since 1914. Over the years, it became popular in America and increasingly richer with the addition of cream and eggs. Today, there’s a reversal stirring as people search for plant alternatives to rich, creamy dishes without compromising flavour. Enter a truly vegan pasta chock full of creamy garlicky flavour. The silky smooth tofu sauce coupled with garlic and cashew cheese is a delicious vegan alternative with the rich essence of traditional alfredo pasta. Tip Looking to add some healthy greens to this dish? Add baby spinach leaves, kale, or Swiss chard to the cooked pasta with the creamy tofu sauce, and fold in until wilted. Sprinkle with toasted pine nuts for added crunch.