Fettucini Alfredo


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!

Fettucini Alfredo

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.
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2 Responses to Fettucini Alfredo

  1. Sarah says:

    Do you have this recipe soy free? I am vegan and allergic to soy.. I love alfredo sauce but I won’t do the cream. Please help!!

  2. Jodie says:

    Two options: a cashew cream sauce, or a roux made with soy-free Earth Balance and Almond or rice milk, with Daiya added in. (roux= 1 Tbs flour cooked in 1Tbs of the earth balance until golden, then whisk in 1 cup of your milk alternative and cook until thickened. Season, and add the Daiya at the end. I don’t have a Cashew Cream sauce recipe, but I’m sure that you’ll come up with one if you google it. Neither will taste exactly like this, but it will at least get you the creamy/cheesy taste/texture.

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