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.