Remixed from “Creamy Citrus Pesto Tofu Alfredo with Fettuccine” — View Original
Remix request: “I don’t have spinach and I have whole milk and/or cream instead of non-milk alternatives. I also want to make the basil pesto”
Citrus Basil Tofu Alfredo with Creamy Pesto Shavings
A bright, creamy tofu Alfredo remix that swaps in a homemade basil pesto swirl for depth and uses your whole milk/cream to create a silky sauce. Tofu is crisped for bite and finished with citrus notes and a touch of peppery heat.
- 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
- 2 cups fresh basil leaves
- 1 1/4 cup pine nuts or walnuts, toasted
- 1 1/4 cup grated Parmesan
- 1 1/4 cup grated Pecorino (optional)
- 1 1/2 cup whole milk
- 1 1/2 cup cream
- 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 fettuccine in salted water 9-11 minutes until al dente; reserve 1/2 cup pasta water.
- Meanwhile, toss tofu cubes in 1 tbsp olive oil, salt, and pepper; sauté 5-6 minutes until golden and crisp around edges.
- Push tofu aside; add butter to the pan and melt, then add garlic; sauté 30 seconds until fragrant.
- In a blender, blitz basil, toasted nuts, Parmesan, Pecorino (if using), and 2 tbsp olive oil until smooth to make a quick pesto.
- Stir milk and cream into the pan with garlic; simmer 2-3 minutes, then whisk in the pesto until smooth.
- Gradually add reserved pasta water a little at a time to loosen the sauce; simmer 1 minute.
- Toss hot pasta with the sauce and crisp tofu; add lemon zest and lemon juice, plus red pepper flakes to taste.
- Finish with a light drizzle of olive oil and serve immediately.
Chef’s Pro Tips
- Toast nuts until golden for extra flavor in the pesto.
- If sauce thickens, loosen with a splash of pasta water or more milk.
- Add a squeeze of lemon over each plate for brightness.
Serving Suggestions
Pair with a simple green salad and crusty bread to complete the meal.
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 to restore creaminess.
Nutritional Estimates
Per serving · 2 servings total
| calories | 640 |
|---|---|
| protein | 28 |
| carbs | 78 |
| fat | 26 |
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