Creamy Alfredo-Style High Protein Pasta

This vegan alfredo pasta recipe features a rich and creamy sauce made with tofu and soy milk, adding significant protein! To make it more filling, we've added hearty butter beans sautéed with aromatic shallots and garlic. The dish is topped with toasted breadcrumbs and vegan parmesan, adding the perfect crunch to this creamy pasta dish.

📝 Ingredients

• 8.818 oz firm tofu
• 1/2 cup raw cashews
• 3 cup unsweetened soy milk
• 1/3 cup nutritional yeast flakes
• 2 vegetable bouillon cube
• 1/2 Tbsp cornstarch
• 1/2 Tbsp dried oregano
• 11.287 oz fettuccine noodles
• 1/2 Tbsp vegetable oil
• 1 large shallot
• 4 garlic clove
• 2 cup cooked butter beans
• 1/4 cup seasoned toasted bread crumbs
• 1/4 cup fresh basil leaves
• 2 Tbsp vegan parmesan

👨‍🍳 Instructions

1. 1Add all the sauce ingredients to a high-speed blender. Blend until smooth. Set aside.
2. 2Cook the fettuccine noodles until al dente. Drain and set aside.
3. 3Meanwhile, drizzle oil in a sauté pan over medium-high heat. When hot, add the shallot. Cook until golden.
4. 4Add the garlic and cook for 2 more minutes.
5. 5Add the beans and cook for 3 to 5 minutes, until they become lightly golden.
6. 6Lower the heat to medium. Add the sauce and cook for 4 to 5 minutes, stirring continuously. The sauce will thicken as it cooks, but be careful not to let it become too thick.
7. 7Add the pasta and stir. Top with basil and seasoned bread crumbs. Garnish with parmesan, if desired, and season with salt and pepper to taste. Enjoy!