Spaghetti Alfredo
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 people 1x
Ingredients
Scale
- 3 servings Pasta of Choice (I used Whole Wheat Spaghetti)
- 1 Large Zucchini
- 1 cup Unsweetened Soy Milk
- 1/4 19 oz. block Organic Firm Tofu
- 2 tbsp Nutritional Yeast
- Juice of 1/2 a Lemon
- 1 cup Baby Bella Mushrooms thinly sliced
- 3 cloves Garlic, minced
- Salt and Black Pepper, to taste
Instructions
- Peel the Zucchini and chop it into thin slices. Add it to a small pot or pan with a splash of water and cover. Let cook over medium heat until translucent and soft, about 5-10 minutes.
- Bring a large pot of salted water to a boil, and cook your Pasta according to the package instructions.
- In a blender, combine the cooked Zucchini, Soy Milk, Tofu, Lemon Juice, Nutritional Yeast, and generous amounts of Salt and Pepper. Blend until thick and creamy, then set aside.
- In a large pan, add a splash of water or vegetable broth and bring to medium heat. Add the minced garlic and sliced mushrooms to the pan and sauté for about 5-7 minutes, until the mushrooms have released all of their liquid.
- Pour the Alfredo Sauce into the pan and bring it up to heat, then add in your (drained) pasta. Stir well until evenly incorporated into the sauce, then serve.
- Top with additional Pepper and Nutritional Yeast, if desired.
Notes
Soy Milk may be substituted for any other plant milk of choice
Find it online: https://frommybowl.com/italian-inspired-vegan-meals/