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alt="a close up of a bowl of spaghetti alfredo with thinly sliced cabbage and fresh thyme."
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Spaghetti Alfredo - Light

A much lighter and healthier version of the classic Italian dish.
Course Main Dish
Cuisine Italian
Servings 4 people as part of a meal
Author Dea Zoffmann

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves minced
  • 9 oz (250 g) silken tofu
  • 1/2 cup (125 ml) unsweetened almond or soy milk
  • 3 tablespoons nutritional yeast
  • Salt & pepper to taste
  • 1 tablespoon fresh thyme chopped
  • Whole grain spaghetti for 3 people
  • Half a head of heart cabbage sliced as thinly as you can

Instructions

  • Sauté the garlic in the oil over low heat until fragrant - do not let it brown! Strain the oil into a small dish and discard the garlic, then blend the oil with the tofu, milk and nutritional yeast. Season to taste with salt and pepper and set aside.
  • Cook the spaghetti in salted water according to instructions on the package. About a minute before your pasta is done add the cabbage and stir to mix it up.
  • Drain well and mix the hot pasta with the sauce and toss well. Sprinkle with fresh thyme and serve immediately with steamed veggies and a large mixed greens salad on the side.