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    Home » Vegetarian Pasta Recipes

    Creamy Fettuccine with Cajun Tofu

    Lindsay Moe

    736 shares
    pinterest image for fettuccine alfredo with cajun tofu

    Creamy Fettuccine with Cajun Tofu is a rich and comforting vegetarian dinner recipe! Creamy alfredo pasta is mixed with sun dried tomatoes, roasted red peppers, and pesto, then topped with spicy baked cajun tofu.

    two plates with fettuccine alfredo and cajun tofu with a fork and napkin
    Jump to Recipe

    This is your one warning that today’s pasta recipe is definitely not health food.

    Every now and then you just need a super comforting dinner recipe that’ll make you lick the plate. We’re building a huge flavor profile here, so let’s not waste any time and get right into it!

    What’s in creamy fettuccine with cajun tofu

    1. Cajun tofu – You might remember my cajun tofu recipe (which also makes a perfect cajun tofu wrap) because it’s super easy and full of delicious cajun seasoning
    2. Fettuccine alfredo – Fettuccine that has been tossed with melted butter, heavy cream, and parmesan cheese
    3. Pesto – Classic basil pesto adds bright basil flavor
    4. Roasted red peppers and sun dried tomatoes – Even more flavor!!
    cajun tofu sliced over fettuccine alfredo on a white plate

    Homemade alfredo sauce is a no-brainer for me. It takes almost no time to make, so why not have fresh, creamy alfredo sauce instead of jarred?

    This would be a great date night or special occasion meal since the tofu takes a little bit of time. Luckily it’s mostly hands off and the sauce comes together super quick, so you can check in on everything once in a while without missing too much socializing.

    fettuccine alfredo in a pan

    Top tips

    How to prepare cajun tofu

    Unlike the original recipe, I like to slice the tofu in half like a book, then across horizontally so you end up with four flat blocks.

    This allows you to slice the finished tofu like you would a chicken breast over the top of the pasta. If you prefer, you can still cut the tofu into smaller blocks and adjust the baking time to avoid burning.

    Marinate the tofu blocks for at least 15 minutes before baking at 400ºF for about 45 minutes.

    What does alfredo sauce contain?

    Alfredo sauce is a simple sauce made from butter, heavy cream, parmesan cheese, salt, and pepper. We’re also adding a spoonful of pesto as well as sun dried tomatoes and roasted red peppers for maximum flavor!

    fettuccine alfredo twirled on a fork on a white plate with cajun tofu

    Can I use linguini instead of fettuccine?

    Absolutely! This recipe would work well with linguini, penne, bow ties, or almost any other pasta shape you might have on hand.

    Can vegetarians eat fettuccine alfredo?

    Only you can decide what is right for you to eat, but most parmesan contains animal rennet, so if you’re strictly vegetarian you will want to look for a parmesan cheese that doesn’t contain rennet.

    a fork twirling fettuccine pasta on a white plate

    Tips for customizing

    • Add fresh sautéed veggies such as asparagus, zucchini, or grape tomatoes
    • You can leave out the sun dried tomatoes, roasted red peppers, or pesto without losing too much
    • Use gluten-free pasta to make it gluten-free
    • Use whatever shape pasta you have on hand
    • Swap basil pesto for pistachio pesto, spinach pesto, or arugula pesto

    More vegetarian pasta recipes

    • Eggplant Meatballs
    • Sun Dried Tomato and Broccoli Unstuffed Shells
    • Spinach Pesto Pasta
    • Olive Oil Alfredo Sauce
    • Pesto Linguini with Crispy Balsamic Chickpeas
    a white plate with fettuccine alfredo with cajun tofu

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    cajun tofu sliced over fettuccine alfredo on a white plate

    Fettuccine Alfredo with Cajun Tofu

    Creamy pesto pasta made from fettuccine drenched in homemade alfredo sauce and topped with cajun tofu.
    4.63 from 8 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Tofu Pressing: 30 minutes
    Total Time: 1 hour 10 minutes
    Servings: 6
    Calories: 733kcal
    Author: Lindsay Moe

    Ingredients

    Cajun Tofu

    • 2 tablespoons olive oil
    • 1.5 tablespoons soy sauce or tamari
    • ⅕ teaspoons pure maple syrup
    • 1-2 teaspoons cajun seasoning
    • 14 ounces extra firm tofu, drained, pressed, and cut into four flat blocks

    Fettuccine Alfredo

    • 16 ounces fettuccine
    • ½ cup butter
    • 1 cup heavy cream
    • 1 cup Parmesan cheese, plus more for topping
    • ½ cup roasted red pepper, patted dry if jarred and sliced
    • ¼ cup sun dried tomatoes, patted dry if packed in oil
    • 1 tablespoon pesto

    Instructions

    Cajun Tofu

    • In a shallow dish, combine the olive oil, soy sauce, maple syrup, and cajun seasoning.
    • Add the tofu and turn each piece over to coat it in the marinade. Arrange the tofu in a single layer and let marinate at least 15 minutes, turning once.
    • Preheat the oven to 400ºF. Line a baking sheet with parchment or aluminum foil.
    • Transfer the tofu to the prepared baking sheet making sure you leave room between each piece so they’re not touching. Bake 45 minutes, turning once, or until browned and crisp on the outside.

    Fettuccine Alfredo

    • When the tofu is almost done, bring a large pot of salted water to a boil and cook pasta according to package directions.
    • When the pasta is almost done, melt the butter in a large skillet over medium heat. Drain the pasta and add it to the butter along with the cream, Parmesan cheese, roasted red peppers, sun dried tomatoes, and pesto. Toss until the pasta is thoroughly coated and the sauce begins to thicken. 
    • Serve immediately topped with sliced cajun tofu and an extra sprinkling of parmesan cheese if desired.

    Nutrition

    Calories: 733kcal | Carbohydrates: 60g | Protein: 23g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 170mg | Sodium: 920mg | Potassium: 522mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1550IU | Vitamin C: 7.4mg | Calcium: 288mg | Iron: 3mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Shannon says

      June 19, 2021 at 7:03 am

      5 stars
      This looks really good!! I used to live in Sparta!!!I I now live on the other side of the state. I do miss La Crosse thou! I loved pizza doctors!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    736 shares