Clean Fettuccine Alfredo

Confession time – I had a hard time spelling fettuccine this morning.  Maybe it’s because I’m still recovering from some early mornings last week.  Maybe it’s because I haven’t had any coffee.  Maybe it’s just because it’s a HARD word to spell.  Thank goodness for spell check and Google.  I Google everything I don’t know.  KB and I were having a conversation this morning and he said he didn’t know who Sara Moulton was.  I told him to Google it.  He did, but still didn’t recognize her.  I fully intend to meet her this weekend and get a signed cookbook from her.

Anyways, I’ve rambled enough.  This is all about a good, clean meal.  You know the requirements – no salt, fat, dairy, alcohol, carbs.  Now how on earth could fettuccine alfredo be clean?  Well I’ll tell you.  I used tofu and garlic for the sauce and mung bean noodles for the pasta.  I make no claims that this tastes EXACTLY like fettuccine alfredo, but it’s a white sauce that tastes garlicky and it’s served over pasta.  And if you are trying to be healthy and eat clean…

Bonus: at least 50% of my children liked it!

Start by roasting a head of garlic.  Cut the top off, drizzle with a little bit of olive oil and add some seasoning – I used pepper.  Wrap in foil and roast in the oven at 375 degrees for about 45 minutes to an hour.


When it is done it will look like this.


Meanwhile, set your tofu out to drain on a paper towel.  Needs to be at least 30 minutes to an hour before you are making it.


Cook your mung bean pasta until al dente.  This should be done as you are making the sauce.


In a frying pan, saute cubed tofu in a little olive oil.  When the outside is browned and a little crispy, remove from pan.


Place tofu and roasted garlic in a food processor.


Add 1/3 to 1/2 cup water (as needed) and process until smooth.  You could also use soy milk, but all I had was coconut milk at the time and didn’t want to make a tropical flavored alfredo sauce.


Place back into frying pan and add a pinch of black pepper.  If it is too thick, add a little more water.


Add the mung bean noodles and stir to coat.


Serve and enjoy!



1 head of garlic
drizzle of olive oil
2 pinches of pepper
14 oz container of extra firm tofu
1/3 to 1/2 cup water
7 oz package of mung bean noodles

Cut the top off the head of garlic.  Drizzle with olive oil and sprinkle with pepper.  Wrap in aluminum foil and roast in the oven at 375 degrees for about 45 minutes to an hour.  Meanwhile, drain the tofu on a paper towel for about 30 minutes.  Cube the tofu and saute in a frying pan with olive oil until the outside is brown and a little crispy.  Remove from heat and place in a food processor.  Add the roasted garlic and about 1/3 to 1/2 cup water depending on how thick/thin you like your sauce.  You can process the tofu first and then add the water for reference.  Once the tofu sauce is smooth, place back in the frying pan and heat.  Add a pinch of pepper and more water (if you like a thinner sauce).  Add cooked mung bean pasta and toss to coat with sauce.