Recipe by: Jen Hernandez RDN, CSR, LDN
A creamy, plant-based alfredo sauce made with silken tofu and served with brown rice linguine. A quick, kidney-friendly comfort food.
Ingredients
Yield:
Yield
4 servings
- 8 ounces brown rice linguine pasta (may substitute any pasta of choice)
- 16 ounces silken tofu
- Juice from ½ lemon
- 2 garlic cloves (may substitute garlic paste or garlic powder)
- ¼ cup nutritional yeast
- 2 Tablespoons olive oil
- ⅛ teaspoon black pepper
- ⅛ teaspoon dried rosemary
- ⅛ teaspoon dried basil
- ⅛ teaspoon dried oregano
- ¼ teaspoon dried parsley
- May substitute dried rosemary, basil, oregano, and parsley for 2 teaspoons Italian seasoning (unsalted)
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Directions
Nutritional InformationPrep: 10 min, Cook: 20 min, Total: 30 min
- Prepare pasta according to package directions.
- For the sauce: To a blender, add tofu, lemon juice, garlic, nutritional yeast, olive oil, black pepper, dried rosemary, dried basil, dried oregano, and dried parsley. Blend on high until fully combined.
- Assemble in a large skillet, pour sauce mixture. Turn on heat to low to warm sauce, stirring occasionally. Before draining pasta, reserve 1 cup pasta water.
- Drain pasta and add to the skillet with sauce. Toss pasta and sauce to combine, adding small amounts of pasta water as needed until desired consistency is reached.
- Serve immediately. Refrigerate leftovers in an airtight container for up to three days.
Optional ingredients for garnish:
- Fresh parsley, chopped (may substitute fresh basil)
- Red pepper flakes
- Lemon wedges
- Calories 372.2
- Carbohydrates 50.5 g
- Dietary Fiber 3.7 g
- Total Sugars 2.6 g
- Protein 16.4 g
- Fat 11.3 g
- Saturated Fat 1.4 g
- Trans Fat 0 g
- Cholesterol 0 mg
- Sodium 46.5 mg
- Potassium 235.1 mg
- Calcium 58.3 mg
- Iron 2.7 mg
- Phosphorus 105 mg
