@alexafuelednaturally Recipe Ingredients: * 3 tablespoons olive oil * 2 Gray Mexican zucchinis (normal green or yellow zucchini works too), cut into 1 inch discs * 1 small yellow onion, peeled & cut into 4 pieces * 4 cloves garlic, peeled * (Optional) serrano pepper, cut in half length wise *remove seeds for less spice* * 1 (14 ounce) block soft or silken tofu * 1/3 cup pumpkin seeds or cashews * 1/2 cup non dairy milk * 1/2 cup vegetable broth * 3 tablespoons nutritional yeast * 2 tablespoons vegan butter * 2 tablespoon olive oil * Salt * 1 lb pasta of choice * Juice of 1 lime *about 2 tbsp fresh lime juice* To serve: * Black pepper * Vegan Parmesan cheese Method: 1. To a large pan over medium/ low heat add 3 tablespoons olive oil. 2. Once hot, add zucchini, onion, garlic & serrano pepper. Cook each ingredient for 1-3 minutes or until both sides are golden / charred. The garlic will take the least amount of time. 3. Cook pasta according to the directions on the package. Making sure to generously salt the pasta water. Once the pasta is done cooking, reserve 1 cup pasta water. 4. Transfer the zucchini, onion, garlic & serrano to a blender. Remove the tofu from its container, add tofu to blender along with pumpkin seeds or cashews, nondairy milk, vegetable broth, nutritional yeast & a generous pinch of salt. Blend until smooth. 5. If needed, add 1/4 - 1/2 cups additional non dairy milk. 6. To a large deep pan over low heat, add 2 tablespoons vegan butter and 2 tablespoons olive oil. 7. Once vegan butter is melted add the blended sauce. Simmer for 5 minutes. Squeeze in lime juice and stir. Taste the sauce and add more salt to your liking. 8. Add in the cooked pasta, toss together. Add as much of the reserved hot pasta water needed to loosen up the sauce. 9. Serve with freshly cracked pepper and vegan parm. #vegan #alfredo #nondairy #pasta #highprotein #plantprotein #recipe ♬ By the Seaside - Austin Farwell