After several tries, I think I got it right this time. This is meant to be modeled after a Weight Watchers or Lean Cuisine type meal- so it won’t taste any more like real Fettucini Alfredo than they do. It is however, creamy and tasty all on its own. I haven’t bothered to do a calorie count, but calorie-wise it’s better than making it with a roux!
12 oz Whole Wheat Fettucini Pasta
1 lb Low-Fat silken tofu (water-packed)
1 tsp white miso
1 tsp apple cider vinegar
2 tsp rice wine vinegar
2 Tbs Better than Cream Cheese (only 60 calories- who knew?)
2 tsp garlic powder
1 tsp salt
5 drops stevia
pepper to taste
6 oz frozen broccoli
Bring water for pasta to a boil. Cook pasta according to package directions; add broccoli during last 4 minutes of cooking time. Drain.
While bringing the water to a boil, add the other ingredients to a blender, blend throughly. Remove to a sauce pan, heat. At this point, you could add some shredded Teese or Follow Your Heart and melt, but it’s not necessary.
Combine pasta, broccoli and sauce in a bowl, throughly coat pasta with sauce. 2-4 servings, depending on how hungry you are.
Note: I don’t know how entirely necessary it is to use two different vinegars. It’s just what I happened to do.