Name: Creamy High Protein Alfredo Pasta
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8.8 oz firm tofu; 0.5 cup raw cashews (soaked in boiling water for 10 minutes, drained); 3 cups unsweetened soy milk; 0.33 cup nutritional yeast flakes; 2 null vegetable bouillon cube; 0.5 tbsp cornstarch; 0.5 tbsp dried oregano; 11 oz fettuccine noodles; 0.5 tbsp vegetable oil; 1 null large shallot (finely chopped); 4 null garlic cloves (crushed); 2 cups cooked butter beans; 0.25 cup seasoned toasted breadcrumbs; 0.25 cup fresh basil leaves; 2 tbsp vegan parmesan ((optional))

Instructions

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1

Add all the sauce ingredients: firm tofu (8.8 oz), raw cashews (0.5 cup), unsweetened soy milk (3 cups), nutritional yeast flakes (0.33 cup), bouillon cubes (2 vegetable), cornstarch (0.5 tbsp), dried oregano (0.5 tbsp) to a high-speed blender. Blend until smooth. Set aside.
2

Cook the fettuccine noodles (11 oz) until al dente. Drain and set aside.
3

Meanwhile, drizzle vegetable oil (0.5 tbsp) in a sauté pan over medium-high heat. When hot, add the shallot (1 large). Cook until golden.
4

Add the cloves (4 garlic) and cook for minutes (2).
5

Add the cooked butter beans (2 cups) and cook for 3 to 5 minutes, until they become lightly golden.
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

Add the [fettuccine noodles] and stir. Top with fresh basil leaves (0.25 cup) and seasoned toasted breadcrumbs (0.25 cup)**. Garnish with vegan parmesan (2 tbsp), if desired, and season with salt and pepper to taste. Enjoy!