Cremige Pasta nach Alfredo-Art mit viel Eiweiß

Zutaten

• 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

Zubereitung

1. 1

   Add all the sauce ingredients to a high-speed blender. Blend until smooth. Set aside.

2. 2

   Cook the fettuccine noodles until al dente. Drain and set aside.

3. 3

   Meanwhile, drizzle oil in a sauté pan over medium-high heat. When hot, add the shallot. Cook until golden.

4. 4

   Add the garlic and cook for 2 more minutes.

5. 5

   Add the beans and cook for 3 to 5 minutes, until they become lightly golden.

6. 6

   Lower 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. 7

   Add 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!