Serves 2
Directions
- 1Combine silken tofu, nondairy milk, nutritional yeast, onion powder, and MSG in a blender and blend until smooth.
- 2Boil the pasta in salted water.
- 3Melt vegan butter and olive oil in a pan, then add minced garlic and some lemon zest.
- 4Pour the blended sauce into the pan, stir to combine, then add vegan parmesan or nutritional yeast and a ladle of pasta water.
- 5Toss in the cooked spaghetti, grate on more vegan parmesan, add lemon zest, lemon juice, and chopped parsley, mixing with more pasta water as needed.
Ingredients
- 1 block silken tofu
- 1 cup nondairy milk
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- 1/2 tsp msg
- 1 package spaghetti
- 2 tbsp vegan butter
- 1 tbsp olive oil
- 3 clove garlic, minced
- lemon, zested
- vegan parmesan (optional)
- pasta water (optional)
- lemon juice
- parsley (optional)
Equipment
blenderpantongszesterladlecitrus juicer
Related recipes
Melanzana alla Parmigiana
Italian · Dinner
High-Protein Pasta
Italian · Dinner
One Pan Red Pesto Chicken Orzo
Italian · Dinner
Sendvič na podlozi od tikvica i zobenih
Italian · Dinner
High-Protein Alfredo
Italian · Dinner
Easy 1-Pan Lemon Orzo Pasta with Shrimp
Italian · Dinner
Bruschetta Chicken and Bacon Pasta
Italian · Dinner
Conchiglioni con ricotta e spinaci al sugo
Italian · Dinner
Protein Pizza
Italian · Dinner
Lazy Fall Gnocchi
Italian · Dinner
Raviolis a la serrana con salsa estilo carbonara
Italian · Dinner
Pasta cremosa con tocino
Italian · Dinner