Fettuccine With Silken Tofu Alfredo Sauce

By á-170456

Ingredients

• TOPPING:
• 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)

Details

Servings 4

Preparation

Step 1

* 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.