Fettucine in a Creamy Tarragon Tomato Sauce

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* Exported from MasterCook *

 

Fettuccine in a Creamy Tarragon tomato Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 small onion -- chopped

2 cloves garlic -- chopped

1 cup chopped mushrooms

2 cups chopped ripe tomatoes

2 tablespoons tomato paste

1 cup vegetable stock

1 cup soy milk

1/3 cup silken tofu -- drained

3 tablespoons chopped fresh tarragon, or 1 tablespoon

dried

salt and freshly ground black pepper

1 pound fettucine -- cooked al dente and drained

 

Heat the oil in a large skillet over medium heat. Add the onion, and cook for 5

minutes. Add the garlic and mushrooms, and cook another 3 minutes or until the

vegetables have softened. Add the tomatoes, tomato paste, and stock and cook

for 10 minutes, stirring occasionally. Remove from the heat and slowly stir in

the soy milk, tofu, 2 tablespoons of the tarragon, and salt and pepper to taste.

Toss the hot cooked pasta with the sauce in a serving bowl and sprinkle with

remaining 1 tablespoon tarragon.

 

 

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Per serving: 565 Calories (kcal); 11g Total Fat; (17% calories from fat); 19g

Protein; 98g Carbohydrate; 1mg Cholesterol; 488mg Sodium

Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0