Welcome to our summer recipe highlight! As the warm days roll in, we’re excited to share this creamy, protein-rich Tofu Fettuccine that’s perfect for those sunny evenings when you want something satisfying yet light. This dish celebrates the versatility of Green Cuisine’s medium tofu block, transforming it into a silky, dairy-free sauce that will surprise even the most dedicated cheese lovers.
Tofu is truly a nutritional powerhouse. Packed with complete plant protein, it provides all essential amino acids your body needs. It’s also an excellent source of calcium, iron, and manganese while being naturally low in calories. The neutral flavor of Green Cuisine’s medium tofu makes it the perfect canvas for the bright, citrusy notes in this sauce.
This recipe combines the creaminess of blended tofu with the freshness of summer vegetables and aromatic herbs. The result is a balanced meal that’s both nutritious and indulgent – proving that healthy eating doesn’t mean sacrificing flavor!
Sauce ingredients:
1 block Medium firm tofu
3 tbsp Nutritional yeast flakes
2 Limes (juiced)
A bunch of Basil leaves
1 tsp Garlic powder
2 tsp Sea salt
1-2 cups Cooked pasta water
Other ingredients:
200g Brown rice fettuccine
15 Cherry tomatoes
2 Celery stalks
3 Brown mushrooms
4 Tbsp Olive oil
1 tsp Salt
2 tsp Dried herbs
2 tsp Garlic powder
Preparation:
- Cook the pasta in water in a wide pan.
- Prep all the veggies, coat them in oil and seasoning.
- Bake at 350F for 10 minutes.
- In a blender, add all the sauce ingredients. Take some water from the cooked pasta, but don’t drain completely.
- Blend the sauce until it’s creamy. Add more water if you want it thinner or less if you prefer it thicker.
- Now add the right amount of sauce into the pan and store any extra in a glass jar in the fridge.
- The veggies should be roasted by now, so toss them into the pasta too.
- Give everything a gentle stir and let it sit for 10 minutes before serving warm.
This Creamy Tofu Fettuccine shows how plant-based ingredients can create truly satisfying, restaurant-quality meals at home. The velvety sauce coats each strand of pasta perfectly, while the roasted summer veggies add texture and depth to every bite.
We totally recommend trying Green Cuisine’s medium tofu in this recipe – its smooth texture and ability to soak up flavors makes it perfect for creamy sauces without dairy. Keep a block in your fridge for those times when you’re craving something comforting but still nutritious.
This sauce stays good in the fridge for up to a week, making it great for meal prep. You can also use it for other stuff – try it as a dip for veggies, crackers or as a spread on toast!
We’d love to see what you make! Tag us on social media when you whip up this summery pasta dish at home. Happy cooking!