Dinner: Vegan Pasta Alfredo With Two Stroganoff Variations

Recipe by /contributors/nava-atlas Here’s a healthful nondairy version of creamy Alfredo sauce; it’s just a bit more sophisticated than vegan mac and cheese and every bit as comforting. Young eaters might like this just as is, but do try to nudge them to

Ingredients

10 –12 ounces pasta of your choice
1 tablespoon extra-virgin olive oil or 3 tablespoons vegetable broth or water
2 –3 cloves garlic, minced
1 (12.3-ounce) package firm silken tofu
1/2 cup unsweetened rice milk or other unsweetened nondairy milk
Freshly ground pepper to taste
1 teaspoon salt, or to taste

Instructions

Cook the pasta according to package directions until al dente, then drain.
Meanwhile, heat the oil, broth, or water in a small skillet. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Remove from heat.
Combine the sautéed garlic and any oil or broth that remains in the skillet with the tofu and rice milk in a food processor. Process until completely smooth and creamy.
Combine the pasta and tofu mixture in a large serving bowl and toss together. Season with pepper and taste to see if you’d like to add salt. If the mixture needs to be moister, add a small amount of additional rice milk and toss again.
If desired, spoon the parsley, steamed broccoli, spinach, and sun-dried tomatoes over the pasta or on the side; serve at once.

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