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Nutrition Facts
Serving Size 262 g
(Approx. 4 Servings)
Amount Per Serving
Calories 390 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 540 mg 23%
Total Carbohydrate 50 g 17%
Dietary Fiber 8 g 32%
Sugars 5 g
Protein 31 g
Vitamin A 70% Iron 15%
Vitamin C 8% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Vegetable Alfredo
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

8 Oz whole wheat pasta
1 Tbsp extra virgin olive oil
1 white onion, diced
1 cup(s) peas and carrots, frozen
15 Oz soft tofu, drained
1/8 Tsp iodized salt
1/2 Tsp black pepper
1/4 cup(s) grated Parmesan Cheese
1/4 Tsp garlic powder
4 Oz fat free cream cheese
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In a large pot, boil 2 quarts water.
Stir in pasta and cook 10 minutes or until pasta has reached desired doneness.
While pasta is cooking, heat a large skillet with olive oil and sauté onion until tender.
Drain pasta and add to skillet.
Toss to combine onions; add peas and carrots.
While peas and carrots warm through, place tofu, salt, pepper, Parmesan, and garlic powder in a food processor or blender and process until smooth.
Once peas and carrots have cooked, add cream cheese to skillet and toss until melted.
Add tofu mixture and combine well. Allow to thicken 2-3 minutes, and serve.



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