To me, one of the best feelings in the world is when you get home after a very long work week and know that you have a day off (or two, if you’re lucky). It was a very comforting thought to know that when I left work yesterday, I had one whole day awaiting me in which I could do absolutely anything that I wanted to do. It was only natural that I wanted food that comforted me last night.
If you asked 10 random people on the street what their top comfort food was, I bet that at least a couple of them would say pasta. I would even venture to say that out of that 20%, one or both would say pasta with alfredo sauce. Alfredo is the definition of comfort — rich, creamy, warm, and cheesy. While all these things are wonderful, it doesn’t make alfredo the healthiest sauce either. I decided to make a few changes to make it a little lighter in terms of fat and calories, but not give up anything on flavor. I think it’s just as yummy as alfredo that you’d get at your local Italian restaurant and doubt you’ll even miss the heavy cream.
Meg’s Penne Alfredo
6oz. penne pasta
1 tsp. butter
1 garlic clove, minced
½ tsp. flour
2/3 cup skim milk
4oz. mozzarella cheese, cubed
¼ cup freshly grated parmesan cheese
¼ tsp. cayenne pepper
¼ tsp. black pepper
¼ tsp. salt
¼ tsp. dried ground mustard
8oz. Mori-Nu Silken Tofu, Firm (about 2/3 of package)
dash of ground nutmeg
In a large pot, boil water and prepare pasta according to package directions.
In a pan, saute garlic in butter over medium-low heat. When butter is melted, add in flour and stir well to combine.
Slowly add in milk and bring to a soft boil over medium heat. Stir constantly for 1 to 2 minutes while milk lightly boils until sauce thickens slightly. Reduce to medium-low heat.
Add cheeses, tofu, and all seasonings to sauce. Break up tofu with a spoon and allow cheese to melt, taking about 5 to 7 minutes. When cheese is done melting, transfer sauce to a blender and blend for 30 seconds or so until smooth.
Add sauce to drained pasta and stir to combine. Top with fresh parsley or more parmesan and enjoy.