Fettuccine Alfredo

• Total time: – min
• Cook time: – min
• Prep time: – min

• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• 8 ounces whole wheat pasta, uncooked
• 12 ounces mori-nu tofu, extra firm
• 1 cup nondairy milk
• ¼ tsp nutmeg
• ⅛ tsp salt
• a dash of black pepper
• a dash of cayenne pepper
• ½ cup nutritional yeast
• 1 tbsp vegan parmesan (optional)
• 2 tbsp fresh parsley, minced (optional)

Cook pasta according to package directions, then drain and set aside. Combine tofu, plant-based milk, garlic and onion powders, nutmeg, salt, pepper, and cayenne pepper in a food processor and blend until smooth and creamy. Transfer to a saucepan and whisk in nutritional yeast and vegan Parmesan if using. Heat sauce over medium heat and allow it to thicken. Taste, adjusting seasonings and vegan Parmesan as needed. Add pasta and peas or other vegetables, if using, and stir to coat. Garnish with fresh pepper, parsley, and homemade Bacon Bits (you can find a recipe in The Happy Herbivore Cookbook on page 137).

Servings per batch: 4

• Calories: 247
• Fat: 2.10g
• Carbohydrate: 39.10g
• Dietary Fiber: 7.80g
• Sugars: 1.80g
• Protein: 16.50g