No oil, no plant based milk and no nuts were used. I didn't have any fettuccini on hand but fortunately there was enough fusilli chickpea pasta in the cupboard to give it a go! I've got enough sauce left over for another batch, so I'm planning on watering it down a little and trying it in a fettuccini alfredo version. All I need is some whole wheat or gluten free fettuccini noodles and a pot to put it in.
As a friendly pasta reminder, after draining, put it back in the pot and then add your sauce while folding it in over low heat. This applies to tomato sauce as well. The pasta incorporates the flavor and added liquid from the sauce better this way.
Servings: 4
Prep Time: 10 min
Cook Time: 15 min
Total time: 25 min
Recipe
1 medium size white potato
1/2 of a small onion
1/2 cup of extra firm tofu
1 cup of the water used to boil the potatoes
4 cloves of garlic
1 TBSP of dry Italian seasoning (you can make your own sodium free)
1 TBSP of lemon juice
2 tsp salt
Peel and cube the potato. Boil the potato and the onion in water for 15 min or until soft. Save the water.
Put 1 cup of the starchy water and all the rest of the ingredients in a blender and blend until creamy. Add a little more water if needed.
Cook the pasta per package directions and drain it. (If using whole wheat pasta, add about 5 minutes to the recommended cooking time to make it softer.) Put it back in the pot and on low heat, mix in the alfredo sauce. Again add a little more of the starchy water if its too thick. Serve hot.
