Fettuccini Alfredo

Fettuccini Alfredo: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

8 ounces (225 g) whole-grain fettuccini (our favorite for nutrition and mouthfeel is Barilla Plus)

12 ounces (340 g) broccoli florets

2 tablespoons (28 g) butter

1 onion, finely chopped

3 cloves garlic, minced

12 ounces (340 g) soft silken tofu (or evaporated low-fat milk plus 2 tablespoons, or 16 g, flour)

1 cup (235 ml) chicken broth

1 1/2 teaspoons (8 g) organic chicken Better Than Bouillon

1/3 cup (33 g) freshly grated Parmesan cheese, divided

1/2 teaspoon fresh-ground black pepper, or to taste

1/4 cup (28 g) sundried tomato strips (if in oil, well drained; if dry, plumped for 10 minutes in warm water and well drained)

1/4 cup (10 g) slivered fresh basil, optional (or 1 teaspoon dried)

Cooking Instructions:

Cook the pasta until al dente according to package directions. Reserve 1/2 cup (120 ml) of the cooking liquid.

Steam the broccoli over boiling water for 2 to 3 minutes until tender-crisp, drain, and set aside.

In a large skillet, melt the butter over medium heat. Add the onion and sauté for about 5 minutes or until soft. Add the garlic and sauté for 1 minute.

While the onion is cooking, add the tofu to a food processor and blend until creamy and smooth. Add the chicken broth and Better Than Bouillon and process until well mixed. Stir in 1/4 cup (25 g) of the Parmesan cheese. Pour the tofu cream into the skillet with the onions and garlic. Sprinkle in the pepper, add the sundried tomatoes, and simmer until hot and the flavors are well combined, 2 to 4 minutes. Stir in the broccoli and basil and remove from the heat. Add the sauce to the pasta, to taste, and toss to combine, thinning with a small amount of the pasta water, if necessary, to coat well. Sprinkle with the remaining Parmesan and serve immediately.