"Not so classic creamy vegan Alfredo pasta topped with peppered tofu, zucchini and mushrooms. Perfect easy dinner or lunch idea."
Alfredo with peppered tofu and zucchini
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- Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 cup Cashews soaked in water for at least three hours
- 2 cups Plant-based milk
- 1/2 cup Coconut milk
- 1 1/2 tbsp Nutritional yeast
- 1 tbsp Corn starch
- 1 Crushed garlic clove
- 1/3 tsp Smoked paprika
- Salt to taste
- One 200g firm block tofu
- One medium zucchini diced
- 1 cup Sliced button mushrooms
- Cracked black pepper
- Salt to taste
- 1/4 cup Good quality olive oil
- 1/2 cup Peas
- Roasted chickpeas
Method
Step 1
Bring the spaghetti to a boil according to the packet instructions. Add in the peas with the spaghetti five minutes before removing to drain.
Step 2
For the sauce, blend together the cashews, plant-based milk, coconut milk, nutritional yeast, corn starch, garlic clove, smoked paprika and salt until smooth.
Step 3
In a pan fry the tofu, mushrooms and zucchini separately so it doesn't get mushy, adding salt and pepper according to your liking.
Step 4
Drain the pasta, place back on to the heat and pour in the sauce letting it thicken for a few minutes. Serve the pasta with the sautéed peppered tofu and vegetables.
Step 5
Add extra paprika roasted chickpeas to the mix for a bit of crunch.