Ingredients
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1 (16 oz) pkg fettuccine pasta
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1 (16 oz) pkg silken tofu, drained
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1 low-sodium vegetable bouillon cube
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1 tsp Italian seasoning
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1 tsp onion powder
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1/2 cup grated Parmesan
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2 tbsp olive oil
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Sliced basil, to serve (optional)
Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook 9–11 min., until tender. Reserve 1 cup pasta water. Drain pasta well and return pasta to pot.
2
When pasta is almost ready, in a blender, combine the tofu, bouillon cube, Italian seasoning, onion powder, Parmesan, and olive oil. Add reserved pasta water 1 tbsp at a time, until desired consistency is reached. Season with salt and pepper. Blend 1–2 min., until smooth. Add sauce to drained pasta. Season with salt and pepper and toss to coat. Divide pasta among bowls, drizzling extra sauce over top. Sprinkle the basil on bowls and serve.
Tips
To make the recipe vegan, substitute Parmesan cheese with nutritional yeast.
