Vegan "Alfredo" Pasta with Tossed Veggies and Bruschetta

First Sauce for Bruschetta  (you can definitely skip this for a more Alfredo tasting sauce, this will be added to make a  slightly "tomato cream" flavor)

2 tomatoes
5 cloves garlic, use a garlic press
5 leaves fresh basil
1/4 cup white onion ( I actually used leeks, I didn't have an onion)
pinch of salt (sub lemon juice if you want)
1 TBL Sun dried Tomato Pesto (store bought)
Puree in food processor. Move to bowl, refrigerate and clean your food processor.

Alfredo Sauce (3-4 servings)


1block of silken tofu soft, drained
1/2 container of vegan Cream Cheese(I used Tofutti)
2 tsp lemon juice
2 TBL Rice milk
1/2 tsp salt or to taste

Puree.  Move to pot.  I then added 2 TBL of bruschetta sauce warm low to med until hot, stirring occasionally.  I would recommend if you want to skip the brushcetta aspect, then add 2 cloves garlic prior to puree, mix in chopped fresh basil.

Saute Veggies: I used 2 cups of spinach, mushrooms, roasted red peppers, pine nuts and pureed artichoke hearts (I pureed for texture and I don't like big chunks of artichoke.) Use a little water to saute, in place of oil.

Cook Whole Wheat Noodles, drain.

I tossed the veggies with our noodles(use all veggies today), make more for left over noodles and sauce.
Top with sauce.  AWESOME!!!!