Say arrivederci to all that parmesan, and saluti to pasta alfredo: vegan style. Rich, garlicky, and chock full of fresh veggies, smoked tofu and a whole lotta attitude…this is a meal to be reckoned with.
What You’ll Need
- 5 nests dry angel hair pasta, cooked al dente (about 4 cups cooked)
- 1/4 c. vegan margarine
- 1/2 c. almond milk (we like True Almond brand)
- 1/4 c. cashews + about 1 T. almond milk for processing
- 3 cloves garlic, minced
- 1 large carrot, peeled and cut into matchsticks
- 1/2 pound green beans, ends trimmed
- 1/2 block smoked tofu, cubed and sauteed
- Nutritional yeast to top (optional)
Start by getting your veggies pasta-ready: blanch the beans and carrots together in a pot of boiling water for about 3 minutes – the idea here is to allow them to cook slightly, while still retaining their flavor and crispness (no flaccid veggies allowed!). Drain and run under cold water to prevent overcooking.
Using a food processor, puree the cashews with the 1 T. of almond milk until smooth and well-incorporated. You can add a bit more almond milk, if you like, until you’ve reached your desired consistency (it should resemble something of a nut butter). Set aside the cashew puree.
This next step puts your multi-tasking to the test: get your pasta going in a pot of boiling water, and cook until al dente – usually about 10 minutes or so, although we tend to abide by the less-scientific taste test technique. While your pasta is cooking you can prepare the sauce. Heat a saucepan over medium heat and throw in your margarine. Once the margarine is melted, add in the minced garlic and cook for 2-3 minutes, until fragrant. Stir in the remaining 1/2 c. of almond milk and the cashew puree, reduce heat and cook over a low simmer until the sauce begins to thicken. Remove from heat and season with salt and pepper. Drain your cooked pasta and add it to the saucepan along with your veggies and tofu, giving everything a good stir. Top with nutritional yeast, if desired.
Serve very hot, and take comfort in the knowledge that you’ve just whipped up a fettucine alfredo that doesn’t miss the cheese one bit! Buon appetito!