Ingredients (for 3 people)

225g semolina
150g
150ml water
3/4 tsp salt
1 and 1/2 tbsp oil
300g silken tofu
5 tbsp nutritional yeast
3 garlic cloves
2 tsp white miso paste
20ml oat milk
Salt and pepper
2 tbsp vegan butter (or margarine)
We did some cooking. A fully plant based and from scratch fettuccine alfredo that absolutely slaps. We are fully aware we made more of a pappardelle-style pasta than fettuccine, but make it as thin or thick as you want. also, if you haven't heard of @samseats by now, then what are you doing?

Meffod

1.Let’s do some cooking. Start by combining the flour, semolina and salt. You will need 75g of semolina and 50g of pasta flour per portion of pasta you want. For the video, we used 225g semolina and 150g flour, as well as 3/4 teaspoons of salt.
2.Pour out the mix onto a worktop, and make a well in the flour. Pour in the well the water and Olivia oil. Combine and knead for at least 10 minutes or until it is smooth and glossy.
3.Once kneaded, wrap in cling film or a plastic bag in our case, and let it sleep for 30 minutes in your fridge.
4.When it’s woken up, take it out the fridge and keep rolling and folding the dough until you have a long thin sheet of dough. Sam recommends a pasta machine to do this but we did it with a rolling pin because we’re proper geezers.
5.Roll the sheet into a log (like a Swiss roll) and then cut 3mm strips down the log. That should then form your pasta.
6.Now the sauce: blitz the tofu, miso paste, nooch, garlic and plant milk together until combined and season to taste please.
7.Melt some vegan butter in a large frying pan or saucepan and add the sauce in once it’s melted. Reduce the sauce until slightly thickened and then leave on a really low heat.
8.Boil the pasta. Yippee. Make sure you salt the water and cook the pasta for 2 and a half minutes.
9.Drain the pasta and throw it into the sauce. Mix until everything’s mixed (obviously), and serve in a bowl with some cracked pepper and a smile on your face.
10.Eat it.