Faux Fredo Pasta Sauce So Easy Food

FAUX-FREDO PASTA SAUCE, SO EASY

Steps:

• Place the tofu, marinara sauce, and spices in a blender.
• Blend until smooth and creamy.
• Begin to boil the water to cook the pasta.
• Pour the sauce from the blender into a saucepan and gently warm until it's heated through.
• When the pasta is still a touch crunchy, pour the frozen peas in with the boiling pasta.
• When pasta and peas are cooked, drain and mix with your warm sauce.
• Top with shredded parmesan.

ZUCCHINI FETTUCCINE WITH CREAMY WHITE BEAN "ALFREDO" SAUCE

Steps:

• Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (high-speed blender is best). Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you reallllly love garlic.
• Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
• Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
• Top with herbs and a drizzle of olive oil if desired. Serve.

TOFU ' CREAMY' PASTA SAUCE

Steps:

• Blend the tofu, garlic, parsley, herbs, paprika, and salt. (Add any herbs you want).
• Then thin with soy milk to achieve consistency. I like mine rather thick so it coats the pasta.
• When mixed, heat thoroughly in a pan before putting on pasta. (It tends too cool too quick if just poured over pasta and quickly heated.) DON'T LET IT BOIL THOUGH! It will separate and turn pasty if you do, which just isn't pleasant.

QUICK CRAB ALFREDO

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Whisk in the sour cream, soup, milk, salt, garlic powder, Italian seasoning and pepper until blended. Cook and stir until heated through (do not boil). Stir in crab; heat through. , Drain pasta; top with crab sauce. Sprinkle with cheese and parsley.

EASY PASTA ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile in a small saucepan, combine cream and nutmeg. Cook, uncovered, over medium-low heat in butter until heated through (do not boil). Stir in Parmesan cheese until melted. , Drain pasta; transfer to a large serving bowl. Add cheese sauce; toss to coat.

FETTUCCINE ALFREDO

Steps:

• In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
• Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don't add any salt at this stage).
• Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
• Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.

FAUX FETTUCCINE ALFREDO

Steps:

• In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
• In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water. Heat sauce, stirring constantly, until and instant-read thermometer registers 140°F and remove top of double-boiler of bowl from heat.
• Add pasta to boiling water and boil until al dente. Reserve 1/ 2cup pasta cooking water and drain pasta in a colander. Return pasta to kettle and add sauce and reserved cooking water, tossing gently until combined well