Brown Rice Linguine with Creamy Tofu Alfredo | National Kidney Foundation

Name: Brown Rice Linguine with Creamy Tofu Alfredo | National Kidney Foundation
Ingredients: 8 ounces brown rice linguine pasta (may substitute any pasta of choice); 16 ounces silken tofu; Juice from ½ lemon; 2 garlic cloves (may substitute garlic paste or garlic powder); ¼ cup nutritional yeast; 2 Tablespoons olive oil; ⅛ teaspoon black pepper; ⅛ teaspoon dried rosemary; ⅛ teaspoon dried basil; ⅛ teaspoon dried oregano; ¼ teaspoon dried parsley; May substitute dried rosemary, basil, oregano, and parsley for 2 teaspoons Italian seasoning (unsalted)

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A creamy, plant-based alfredo sauce made with silken tofu and served with brown rice linguine. A quick, kidney-friendly comfort food.

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Ingredients

8 ounces brown rice linguine pasta (may substitute any pasta of choice)
16 ounces silken tofu
Juice from ½ lemon
2 garlic cloves (may substitute garlic paste or garlic powder)
¼ cup nutritional yeast
2 Tablespoons olive oil
⅛ teaspoon black pepper
⅛ teaspoon dried rosemary
⅛ teaspoon dried basil
⅛ teaspoon dried oregano
¼ teaspoon dried parsley
May substitute dried rosemary, basil, oregano, and parsley for 2 teaspoons Italian seasoning (unsalted)