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
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.
Soy Milk may be substituted for any other plant milk of choice