Creamy Alfredo

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 10

Serving Size: 1 1/2 cups

Ingredients

3- 14 ounce packages Tofu, silken, drained
1 Tbsp. Garlic, fresh, minced
2 tsp. Garlic, powder
1 Tbsp. Onion, powder
2 tsp. White pepper
2 tsp. Salt
2 Tbsp. Nutritional yeast
2 cups Nondairy milk, unsweetened, divided
2 Tbsp. Lemon juice, fresh
2 Tbsp. Basil, fresh, finely chopped
2 Tbsp. Tarragon, fresh, finely chopped
2 Tbsp. Parsley, fresh, finely chopped
4 quarts Fettuccini or pasta of choice, cooked and drained (keep warm)
4 cups Pasta water
1 cup Plant-Based Parmesan Cheese

Preparation

1. Place tofu in a blender or food processor. Add the garlic, garlic powder, onion powder, pepper, salt, nutritional yeast and 3/4 cup of the nondairy milk. Blend until very smooth and creamy while scraping the sides occasionally. Add more nondairy milk a little at a time to make the sauce to your desired thickness.
2. Pour the sauce into a medium size saucepan and keep over low heat. Add the lemon and chopped fresh herbs. Do not boil or cook too long (the sauce will turn lumpy and separate).
3. Remove from the stove but keep covered.
4. Place the hot pasta in the sauce with a little bit of water from the pasta and toss with the sauce. Serve immediately.

Nutrition information *Without Plant-Based Parmesan Cheese

Calories: 374 Total Fat: 5.5g Saturated Fat: .5g Monounsaturated Fat: .6g Polyunsaturated Fat: 1.8g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 68.6g Fiber: 1g Total Sugars: 1.7g Protein: 12.6g Sodium: 509mg Vitamin A: 5μg Vitamin C: 2.7mg Calcium: 106mg Iron: 1.5mg Folate: 3μg