Tofu Fettuccine Alfredo

"This Alfredo comes together in an instant and is perfect when you're in the mood for a rich and creamy pasta dish. The sauce is also great over broccoli or served as an appetizer with crusty bread. I also like to add 2 cups of cooked peas to this recipe for added nutrition and overall presentation."\
--adapted from Happy Herbivore (p. 163)

2 lbs uncooked pasta
1 12.3 oz package Mori-Nu tofu
2 cups non-dairy milk
2 tsp granulated garlic powder
2 tsp granulated onion powder
1/2 tsp ground nutmeg
1/2 tsp fine salt
dash of cayenne powder (optional)
2 cups water
4 chicken bouillon cubes
1/2 cup nutritional yeast
1 T corn starch mixed with a little cold water

1 T vegan Parmesan (optional)
2 T chopped fresh parsley (optional)
2 T Bacon Bits (optional)

1-Cook pasta according to package directions, drain, and set aside.
2-Blend tofu, milk, garlic, onion, nutmeg, salt, pepper, cayenne powder, water, and bouillon cubes in blender until smooth and creamy.
3-Transfer to a saucepan and whisk in nutritional yeast and cornstarch water.
4-Heat sauce over medium heat and allow it to thicken.
5-Add pasta and peas or other vegetable, if using, and stir to coat.
6-Garnish with fresh pepper, parsley, or bacon bits if desired.

Variation:
Pasta Venice: Cook one 10-oz package of frozen spinach according to directions, squeezing out any excess water. Sprinkle with 1 T garlic powder and 2 tsp of lemon juice and set aside. Drain 1-15 oz can of diced tomatoes. Toss cooked spinach, tomatoes, and 1/2 cup bacon bits with cooked pasta and Alfredo sauce and omit parsley.

Chef's Note: Drained silken tofu may be substituted for the Mori-Nu.