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Fettuccine With Silken Tofu Alfredo Sauce: Date Added: 21 Nov 2009
Listed in: Vegetarian

1 package fettuccine - (12 oz) -- see * Note
2 tablespoons non-hydrogenated margarine
3 garlic cloves -- crushed
1 tub silken tofu - (16 oz)
1/2 cup low-fat milk, rice milk, or soymilk
1 teaspoon salt
Freshly ground black pepper -- to taste
Grated fresh Parmesan cheese -- preferably organic (or Parmesan-style soy cheese)

Cooking Instructions

* Note: A combination of green and white fettuccine makes this a very attractive dish.

Bring water to a boil in a large pot. Cook the noodles in rapidly simmering water until al dente, about 10 to 12 minutes, then drain.
In the meantime, heat the margarine a small skillet. Add the crushed garlic cloves and sauté over medium-low heat for 2 to 3 minutes, or until they are golden. Remove from the heat and discard the garlic cloves.

Combine the tofu and milk in a food processor and pour in the melted margarine from the skillet. Process until completely smooth and creamy. Combine the hot, drained noodles and the sauce in a large serving bowl and toss together. Season to taste with freshly ground pepper and toss again. Serve at once. Pass around Parmesan cheese to whoever wants some.

This recipe yields 4 to 6 servings.


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