It’s been unusually cool here lately, I’m not complaining as I prefer the cool to the broiling hot. And it’s much more pleasant to be cooking in the kitchen when I’m not sweating all over the place.
So I feel like having something a little heartier but still somewhat light. On the menu is fettuccine alfredo – fettuccine noodles in a rich, creamy white sauce tossed with fresh vegetables.
Next time though, I think I’ll use regular organic fettuccine instead of the whole wheat. It just tasted a little too “wheaty” for me. Whole wheat spaghetti is fine, you don’t notice any difference but for fettuccine it’s a bit much, at least it was for me.
Vegetable Fettuccine Alfredo
8 ounces whole wheat fettuccine
1 teaspoon olive oil
3 garlic cloves
1/2 cup broccoli
1/2 cup asparagus
3 ounces crimini mushrooms
Handful of cherry tomatoes
Bring a large pot of water to boil, cook the pasta according to the package directions.
Heat a saute pan or wok, when hot add the olive oil, the garlic and then the broccoli, asparagus and mushrooms, cook until desired tenderness. Set aside. Slice the cherry tomatoes in half and set aside.
Creamy White Sauce
1 12-ounce package silken tofu
1 tablespoon vegan butter
1/4 cup vegan sour cream
2 tablespoons nutritional yeast
1 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup strong vegetable broth
Mash the tofu in a bowl, combine the rest of the sauce ingredients except the broth. Blend, adding just enough broth to make it smooth and creamy. Transfer to a sauce pan and heat over low heat, do not boil.
To plate, add desired amount of sauce to the pasta and vegetables, mix well and divide between plates. Alternatively, place pasta/vegetables on plates and spoon sauce over the top. I like mine premixed.