Vegan Pasta Alfredo With Two Stroganoff Variations - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/nava-atlas
Here’s a healthful nondairy version of creamy Alfredo sauce; it’s just a bit more sophisticated than vegan mac and cheese and every bit as comforting. Young eaters might like this just as is, but do try to nudge them to
Ingredients
- 10 –12 ounces pasta of your choice
- 1 tablespoon extra-virgin olive oil or 3 tablespoons vegetable broth or water
- 2 –3 cloves garlic, minced
- 1 (12.3-ounce) package firm silken tofu
- 1/2 cup unsweetened rice milk or other unsweetened nondairy milk
- Freshly ground pepper to taste
- 1 teaspoon salt, or to taste
Instructions
- Cook the pasta according to package directions until al dente, then drain.
- Meanwhile, heat the oil, broth, or water in a small skillet. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Remove from heat.
- Combine the sautéed garlic and any oil or broth that remains in the skillet with the tofu and rice milk in a food processor. Process until completely smooth and creamy.
- Combine the pasta and tofu mixture in a large serving bowl and toss together. Season with pepper and taste to see if you’d like to add salt. If the mixture needs to be moister, add a small amount of additional rice milk and toss again.
- If desired, spoon the parsley, steamed broccoli, spinach, and sun-dried tomatoes over the pasta or on the side; serve at once.
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