Vegan Alfredo Pasta with Balsamic Asparagus
I N G R E D I E N T S
For the Pasta:
1 lb dry whole wheat pasta
1/2 block tofu (about 8 oz)
1 small yellow onion, roughly chopped
3 cloves garlic, peeled and roughly chopped
1 cup unsweetened alternative milk
1 tsp lime juice
1/4 tsp ground cayenne pepper
Salt & ground black pepper
For the asparagus:
1 lb fresh asparagus
2 tsp olive oil
1 tbsp balsamic vinegar
2 tbsp finely chopped parsley
Salt and ground black pepper
D I R E C T I O N S
Preheat oven to 425 degrees F.
Bring a large pot of water to a boil and prepare the pasta al dente according to package instructions.
While pasta cooks, cut off and discard the hard ends of the asparagus. Arrange them on a baking sheet lined with aluminum foil and season with olive oil, 1/2 tsp salt, 1/4 tsp pepper, and balsamic vinegar. Bake for 12-14 minutes, just until tender.
In a blender or small smoothie maker, purée the tofu, onion, garlic, milk, cayenne, 1/2 tsp salt, and 1/4 tsp ground black pepper. Pour the purée into a large skillet over medium-low heat. Simmer for 5-7 minutes, stirring frequently to prevent sticking. Add more milk 1 tbsp at a time as needed to maintain a creamy consistency.
Add the pasta and lime juice and toss to combine. Serve in bowls topped with Balsamic Asparagus and chopped parsley.
