Monday, March 7, 2011

Garlic & Lemon Fettuccini Alfredo

This is a lightened up twist on traditional fettuccini alfredo.  There is no heavy cream and it is a breeze to throw together.  It is refreshing and comforting at the same time.  The lemon brightens up the richness of the sauce and the fresh basil finishes it off. 

Garlic & Lemon Fettuccini Alfredo

1/4 cup + 2 Tablespoons silken tofu
2 tablespoons fresh squeezed lemon juice
Zest of one lemon
3 tablespoons extra virgin olive
1/4 cup vegan cream cheese (Tofutti makes one with no hydrogenated oil)
1 clove garlic
1/2 pound fettuccini
Salt to taste

1. Boil a pot of water.  Add salt to the water.  Cook fettuccini until it is aldente. Drain and set aside.
2. Put tofu, lemon juice, lemon zest, olive oil, cream cheese, and garlic in a food processor.  Mix until smooth.  Salt to taste.
3.  Pour the sauce over the pasta and toss together.  Garnish with fresh basil.

Note: Garlic cloves can vary in size.  Even if you love garlic, start with a small or medium clove.  You can always add more to taste if you prefer, but you can't take it out.


  1. OMG!!! This dish is delicious! It's so light, yet flavorful. It was extremely easy to make, not to mention it took no time at all. I made it for my husband and his brother and never mentioned it was vegan. They raved about it and went back for seconds! We had garlic bread with it and used it to clean up the left over sauce from our plates :-)

    A. LoCicero

  2. Great recipe, and LOVE the photo. Very talented chef and artist. Can't wait to see more, Nicole!

  3. all I have to say is WOW! this was SOO DELICIOUS, Nicole! It was very easy to make and not time consuming at all. I love how light it is, yet still having such a "creamy" taste, the lemon is the perfect touch! FIVE STARS!!