Remixed from “Creamy Pesto Tofu Alfredo with Fettuccine (Dairy Version)” — View Original
Remix request: “I don’t have spinach and I have whole milk and/or cream instead of non-milk alternatives”
Creamy Citrus Pesto Tofu Alfredo with Fettuccine
A bright remix of the dairy-forward original using whole milk/cream as requested, boosting lemon brightness and adding a citrus-herb finish. Crispy tofu, silky pesto cream, and al dente pasta come together with a citrus lift for a fresh, comforting dinner.
Remixed 1 time- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
Ingredients
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 12 oz (340 g) whole-grain fettuccine
- 1 1/2 cup basil pesto
- 1 3/4 cup whole milk or cream (or 1/2 cup milk + 1/4 cup cream for richer texture)
- 1 1/4 cup grated Parmesan
- 2 tbsp butter
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 Salt and black pepper to taste
- 1 1/4 tsp red pepper flakes (optional)
- 1 Zest and juice of 1/2 lemon
- 1 tsp lemon juice (additional, optional for brightness)
Instructions
- Cook pasta in salted water 9-11 minutes until al dente; reserve 1/2 cup pasta water.
- Sauté tofu cubes in olive oil 5-6 minutes until golden and edges crisp; season with salt and pepper.
- Add butter to the pan with tofu; melt, then add garlic; cook 30 seconds until fragrant.
- Stir in pesto and milk/cream; simmer 3-4 minutes, whisking until smooth.
- Add reserved pasta water a splash at a time to loosen sauce to coat; stir in Parmesan.
- Toss in hot pasta with sauce; add lemon zest and juice, plus pepper flakes to taste.
- Finish with a light drizzle of olive oil and serve immediately.
Chef’s Pro Tips
- If sauce seems too thick, loosen with a splash of pasta water or a drizzle of milk.
- Citrus boosts: add a little extra lemon juice at the end if you like tangier sauce.
- Crispy edges: pat tofu dry well; higher heat helps crisping.
- Swap: use herb-roasted pistachios as a crunchy topping for texture (optional).
Serving Suggestions
Serve with a side of steamed green beans or a simple arugula salad for bright contrast.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk if needed.
Nutritional Estimates
Per serving · 2 servings total
| calories | 640 |
|---|---|
| protein | 23 |
| carbs | 78 |
| fat | 26 |
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