I understand the concerns about using tofu, therefore, I’ve added an alternative of coconut milk to soothe those apprehensions.
12 oz tri-color Rotini Pasta or your favorite pasta noodles
1 1/2 packs of silken tofu (non GMO), OR
1 can of coconut milk
2 tsps cornstarch ONLY if you’re using the coconut milk
1 – 1 1/2 cups veggie broth
1 TBSP chopped garlic
1 1/2 – 2 cups julienne peppers (sliced)
8 oz Parmesan cheese OR 1/2 cup of nutritional yeast(if desired)
White Pepper TT
1. Prepare noodles according to package directions – drain, rise, and set aside.
2. In your Vitamix, blend tofu or coconut milk and cornstarch. Add broth until you reach your desired thickness for the sauce. You may or may not use all of the broth. Set aside – this is your “alfredo sauce”.
3. Coat a skillet with oil and heat. Add peppers and sauté until fragrant – about 2 minutes. Add the alfredo mixture and bring to a simmer. Add 1/2 parmesan and stir until cheese is melted. Add seasonings and adjust.
4. Pour over noodles and stir to coat. Top with the cheese if you desire