The sauce has only two components: thick yogurt and starchy, salty pasta cooking water, which together create the soothing
texture of an alfredo sauce, lightened up with yogurt's tang.
Not exact matches
(The regular tofu I use comes in a water packed plastic container that needs refrigerating... it has a much chewier
texture than the silken, and would not be a particularly good candidate for this recipe because the pumpkin
alfredo sauce texture is mostly determined by the
texture of the silken tofu).
The
texture of this feta cream
sauce isn't going to be a smooth
sauce like
alfredo since feta cheese doesn't break down and melt like parmesan does, but the flavor you get is amazing!
I got a variation on that recipe from Ellen at the Scribbler Unfocused where she added a bit
of alfredo sauce for a creamier
texture — delish, and it freezes so well.