Recipe: Pasta With Vegan Alfredo Sauce

Special Thanks: Posted by Nava Atlas for VegKitchen.com
Made this for dinner tonight.  It was a special request from our oldest and she loved it!  (FYI - it looked pretty close to the picture)

Serves: 6




Ingredients:

• 12 ounces pasta (Whole Wheat Spaghetti or Linguine)
  
• 1 tablespoon vegan buttery spread (such as Earth Balance) or extra-virgin olive oil
• 1 medium onion, chopped
• 3 to 4 cloves garlic, minced
• One 12.3-ounce container silken tofu, or 15- to 16-ounce can cannellini (large white beans), drained and rinsed (or 1 1/2 cups well-cooked cannellini)
• 2/3 cup unsweetened nondairy milk
• 1 teaspoon salt, or to taste
• Freshly ground pepper to taste

Toppings (use any or all):

• Steamed chopped fresh vegetables (broccoli, spinach,
  chard, kale, cauliflower, bell peppers, etc.)
• Sliced sun-dried tomatoes or black olives
• Chopped fresh parsley or basil leaves
• Nutritional yeast flakes, straight up or to create a paremesan style of cheese.

Cooking:

Cook the pasta in plenty of steadily boiling water until al dente, then drain.

Meanwhile, heat the Earth Balance or oil in a small skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and sauté over low heat for 2 to 3 minutes, until both are golden. Remove from the heat and transfer to a food processor.

Add the tofu or beans, and nondairy milk to the food processor. Process until completely smooth and creamy. With beans, especially, let it run for a few minutes, to make sure they get nice and creamy.

Read more:
http://www.vegkitchen.com/recipes/pasta-with-vegan-alfredo-sauce/#OTPXPOxAO1XApOe5.99

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