Creamy Fettucine Alfredo

• 1 tsp butter
• 1 tsp olive oil
• 3 cloves garlic
• 1 pkg (12 oz) lite silken tofu
• 1/2 cup vegetable broth
• 1/4 tsp salt
• 1/2 tsp white pepper
• 1/2 cup shredded parmesan cheese (not grated)
• 1 lb fettuccine

1. Put on large pot of water for pasta. Place butter and oil in medium saucepan on very low heat until butter melts. Mince or press garlic and add to pan. Cook on lowest heat for 5 to 10 minutes, stirring occasionally, until garlic releases flavor but does not brown. Turn off heat.
2. Add fettuccine to water when it boils, and cook according to package directions. Reserve 2 cups pasta water before draining pasta!
3. While pasta cooks, place tofu, vegetable broth, salt, pepper and cheese in blender container and blend until smooth. Remove garlic from butter mixture with slotted spoon and discard (or leave in for a more intense garlic flavor), and add butter to blender. Blend in garlic butter. Place sauce back in pan and gently heat on low for 5 minutes, until bubbly.
4. In a large serving bowl, combine sauce and drained pasta, and toss to combine. If sauce is too thick, add as much reserved pasta water as necessary to make a smooth, creamy sauce. This amount will vary with the brand of tofu used, as some are more dense than others. Add more salt and pepper if needed, and serve with extra parmesan cheese on the side.

butter, olive oil, garlic, silken, vegetable broth, ubc, white pepper, parmesan cheese, fettuccine

Taken from www.epicurious.com/recipes/member/views/creamy-fettucine-alfredo-1202867 (may not work)