Alfredo alternative with sweet potato pappardelle and roasted heirloom squash lunch. Whether your watching your waist or want a new spin on Alfredo sauce, try this…

Toss one garlic clove in the food processor and pulse until chopped.  Then, add dried marjoram, finely ground black pepper, and equal parts goat cheese and silk tofu. Pulse this mixture until silky. Boil off some pasta (I used sweet potato pappardelle from a pasta shop in Pike Place Market) and add some of the salty and starchy pasta water to the “Alredo”.  Pulse once more to incorporate the water.  Toss the pasta with the sauce and garnish with freshly cracked pepper.

I roasted the squash cut side down in a 400 degree oven until the squash was golden brown.  A little tip to ensure squash browns…keep the baking sheet in the oven while it is preheating.  Once it is hot, drizzle with extra virgin olive oil.  You will hear a little sizzle when you place the seasoned (salt and pepper) squash on the baking sheet. Once the squash was ready I spooned some homemade marinara sauce (recipe will follow) on a plate, then the squash, and topped it with a fresh basil leaf.

(Source: zaineskitchen)