Green Fettucini Alfredo, plant-based

Fettucini Alfredo, green sauce and brown rice pasta

Vegan Alfredo Sauce Recipe with added Raw or Steamed Kale

Ingredients to be placed in blender:

1 large kale leaf, rinsed and center rib removed (steaming optional)
1 package soft silken tofu
1/2 cup low-fat almond milk
1/4 cup Tofutti Sour Supreme, vegan sour cream
2 Tbsp Tofutti Better Than Cream Cheese, vegan cream cheese
1/3 cup nutritional yeast flakes
2 tsp non-dairy parmesan cheese, such as Galaxy Nutritional Foods Soy Grated Topping Parmesan Flavor
1 tsp miso paste
1 tsp Bragg 24 Herb Seasoning
2 tsp garlic powder
1/2 tsp hot sauce, or to taste
1/4 tsp dry mustard powder
1/4 tsp pepper

Prepare whole grain pasta according to package directions, I pinch about an inch diameter handful per person if this is the main dish. After cooking, drain but do not rinse.
Pour enough sauce over the cooked noodles to coat, and top with vegan parmesan and/or chopped walnuts and nutritional yeast flakes.
Yum.

Alternate suggestion:  Don't add kale to blender.  Instead add it to the pasta 1 minute prior to draining the hot water off.  Then pour the alfredo sauce over both the wilted kale and the pasta.  The sauce won't be green but then again how often do you need the sauce to be green besides on St. Patrick's Day?