Roasted Red Pepper Alfredo
This spicy alfredo is made with soft tofu, and offers an unexpected variety to traditional fettuccine.
Ingredients
- ¾ cup (160 g) silken tofu
- ¾ cup (170 g) fat free cottage cheese
- 2 Tablespoons reduced fat cream cheese
- 1 garlic clove, peeled
- 3 Tablespoons (15 g) grated Parmesan cheese
- 2 Tablespoons grated Romano cheese
- 2 Tablespoons light butter spread
- ¼ teaspoon white pepper
- 2 cups (400 g) roasted red peppers
Directions
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 3-4 minutes or until heavy steam escapes from the vented lid.
- Serve over hot, cooked fettuccine.
Nutrition Information
| Serving Size | ¼ cup (60 ml) |
| Amount Per Servings | |
| Calories | 32 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 130 mg |
| Total Carbohydrate | 2 g |
| Dietary Fiber | 0 g |
| Sugars | 1 g |
| Protein | 3 g |
Roasted Red Pepper Alfredo is rated
out of
5 by
3.
Rated 5 out of
5
by
manderj from
oh so good.
This is awkwardly delicious. I omitted the tofu (because who has that sitting around?) and just used homemade ricotta instead. I also doubled the amount of roasted red peppers, since that's the whole point, and added a dash of cayenne. Awesome over pasta, but also as a dipping sauce for roasted veg, with broth added for a creamy soup, or chilled as a toast-spread. Or sipped straight.
Date published: 2017-01-13
Rated 5 out of
5
by
ElizabethGG from
An absolute keeper!!
Followed the directions exactly but substituted the romano and parmesan cheese with plant based options.
Date published: 2017-10-12
Rated 5 out of
5
by
Kimseth from
Like eating candy!
This is my husband's favorite Vitamin recipe so far! It is so tasty, as well as easy to make.
Date published: 2017-10-23
