Pasta alfredo made with tofu

Here’s an alfredo recipe where the white sauce is made with tofu. Interesting.


  • 500g fettuccine noodles
  • 350g extra firm tofu (drained, not pressed)
  • 1 cup plant based milk
  • juice of 1 lemon
  • 1 tbsp nutritional yeast
  • 1.5 tsp dehydrated parsley
  • 1 tsp salt
  • 12 tsp pepper
  • very small pinch of nutmeg
  • 1 tsp garlic powder
  • 3 large garlic cloves
  • 1 small yellow onion (diced)
  • 4 cups packed spinach
  • 227g sliced cremini mushrooms
  • 1.5 tbsp fresh chopped basil


  • kitchen machine/food processor


In a food processor, combine tofu, plant milk, lemon juice, nutritional yeast, parsley, salt/pepper, nutmeg, and garlic powder. Blend until smooth.

Cook pasta according to directions on package.

In a large non stick pan, sauté garlic and onion on medium/high heat, until onions just become translucent. Then add the sliced mushrooms and cook until they start to release water. Then add spinach, and fresh basil. Cook until spinach has become wilted.

Add the “cheese” mixture to the vegetables and combine. Keep warm on low heat and cover for 10 minutes to let flavours marinate. Then mix in your pasta.

Serve with extra black pepper and fresh basil!