I adapted this out of The Happy Herbivore Cookbook, from page 163.
The recipe was for Fettuccine Alfredo, I used shells and added Pecorino Romano cheese. For me it was more about not using the usually ingredients of an Alfredo sauce: butter, flour and cream! So I didn’t feel guilty about adding a nice grating of sheep’s cheese at the end. I also tweaked the seasonings a bit as well, otherwise I found the sauce to be bitter without that, most likely from the tofu. But once tweaked it was quite nice and very creamy, coating the pasta nicely.
- 13.25 ounce package multi grain or whole wheat shell pasta
- 12.3 ounce package Mori-Nu silken tofu
- 1 cup unsweetened almond milk
- 1 tsp garlic, minced
- 1 tsp onion powder
- ¼ tsp ground nutmeg
- 1/8 tsp fine sea salt
- 1/8 tsp ground cayenne pepper
- ½ cup Large Flake Yeast
- 2 Tbsp parsley, finely chopped
- Pecorino Romano, finely grated, to taste
Bring a large pot of lightly salted water to boil, cook shells for time on package, drain.
Meanwhile add the tofu through cayenne to a high-speed blender (I used our Vitamix) and process on high until smooth. Transfer to a small saucepan, stir in the yeast flakes and heat over medium-low until simmering gently. Add the parsley and cheese to taste, with a sprinkle of ground black pepper as desired (and salt as needed). Toss with the cooked pasta. Serve topped with a little more cheese.