340 g (12 oz) fettuccine pasta

2 teaspoons olive oil (or water/broth for oil-free)

½ (50 g) small yellow onion, diced

6–8 cloves (14–18 g) garlic, minced

300 g soft/silken tofu (about 1 ¼ cups)

¾ cup (180 ml) vegetable broth

3 tablespoons nutritional yeast

1 tablespoon fresh lemon juice

½ teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried parsley flakes

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Cook pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil (or water/broth) in a skillet and sauté onion until translucent.
Add garlic and cook for 1 minute, avoiding burning.
Blend sautéed onion and garlic with tofu, broth, nutritional yeast, lemon juice, Italian seasoning, salt, and pepper until smooth.
Return sauce to skillet and warm gently, stirring in parsley flakes.
Add pasta to skillet and toss until coated with sauce.
Serve immediately with extra parsley or black pepper if desired.

Add mushrooms, spinach, or broccoli for extra veggies.

Sprinkle with red pepper flakes for heat.

Boost umami with extra nutritional yeast or a spoonful of miso paste.

Reheat with a splash of broth to loosen sauce.