Fettucini Alfredo

What you'll need

• 1/4 cup + 2 Tablespoons silken tofu
• 2 tablespoons fresh squeezed lemon juice
• Zest of one lemon
• 3 tablespoons extra virgin olive
• 1/4 cup vegan cream cheese (Tofutti makes one with no hydrogenated oil)
• 1 clove garlic
• 1/2 pound fettucini
• Salt to taste

This is a lightened up twist on traditional fettucini alfredo. There is no heavy cream and it is a breeze to throw together. It is refreshing and comforting at the same time. The lemon brightens up the richness of the sauce and the fresh basil finishes it off.

1. Boil a pot of water. Add salt to the water. Cook fettucini until it is aldente. Drain and set aside.

2. Put tofu, lemon juice, lemon zest, olive oil, cream cheese, and garlic in a food processor. Mix until smooth. Salt to taste.

3. Pour the sauce over the pasta and toss together. Garnish with fresh basil.

Note: Garlic cloves can vary in size. Even if you love garlic, start with a small or medium clove. You can always add more to taste if you prefer, but you can’t take it out.

1. Boil a pot of water.  Add salt to the water.  Cook fettucini until it is aldente. Drain and set aside.
2. Put tofu, lemon juice, lemon zest, olive oil, cream cheese, and garlic in a food processor.  Mix until smooth.  Salt to taste.
3.  Pour the sauce over the fettucini pasta and toss together.  Garnish with fresh basil.