Vegan Pasta “Alfredo” Recipe
In the composition of pasta, or rather fettuccine, Alfredo traditionally leads only pasta, butter and parmesan. Of these three components, only macaroni can be used in the Post. A rosy prospect? But let’s not lose heart! We’ll make Alfredo vegan pasta. Instead of fettuccine – spirals, instead of parmesan-tofu, instead of butter-coconut milk. No worse than the original!
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Tofu and coconut milk are whipped in a blender. We put our spirals to cook. On the package, it is recommended to cook for 10 minutes, so we will cook for 8 minutes. Drain the finished paste. When preparing pasta, always leave a cup of pasta “broth” just in case. Most often, it comes in handy.
  2. We put the frying pan to warm up on a small fire. Spread the sauce from tofu and coconut milk on the pan, salt and pepper to taste. Preheat the sauce to “bubbles”, send the pasta to the pan, mix. We look at the state, add the pasta “broth” or not. I added 4 tablespoons.
  3. We spread the pasta in a plate and serve it to the table. Yes, there is no Parmesan spirit. But what a tender and delicious pasta turned out! I couldn’t tear myself away. I look at my photos and cry. How velvety the pasta sauce envelops, how beautiful it is before your eyes. And in the photo it looks like the spirals were cooked for an hour and they swelled and split (((Ehhh, the phone camera can not convey all the beauty!
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