Pasta - Fettucine with Creamy Porcini-Sage Sauce

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Fettucine with Creamy Porcini-Sage Sauce

 

Recipe By :All-American Vegetarian by Barbara Grunes and Virginia Van Vynckt

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 tablespoons olive oil

7 cloves garlic (7 to 9 cloves) -- finely minced

1 3/4 cups vegetable stock OR 1cup canned broth

diluted with 3/4 cup water

3 tablespoons chopped fresh sage or 3 teaspoons dried

and crumbled

3 tablespoons tomato paste

1/4 cup dried porcini mushroom pieces

1 teaspoon salt (use half if using canned broth)

1 10 to 11 oz pkg soft silken tofu

2 pounds fresh fettucine (1 1/2 lb dried)

2 tablespoons pine nuts -- toasted and chopped

freshly ground black pepper

1 OR 2 roasted red peppers -- cut into strips

sprigs of fresh sage for garnish

(optional)

 

Bring a very large pot of water to a boil.

Heat 1 tablespoon oil in a small saucepan. Add garlic and cook for a few

seconds, just until fragrant, then add vegetable stock, sage, tomato paste,

porcini, and salt. Bring to a simmer and cook for 15 minutes. Let cool

slightly, then place in a food processor or blender with tofu. Blend until

smooth. Set aside.

Cook pasta in boiling water for 2 to 3 minutes if fresh, or about 10 minutes if

dried, until al dente. Drain well.

Toss hot pasta with tofu-garlic sauce, remaining 1 1/2 tablespoons oil, pine

nuts, and a generous amount of black pepper. Garnish with roasted pepper and

sage sprigs. Serve immediately.

 

 

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Per serving: 60 Calories (kcal); 6g Total Fat; (80% calories from fat); 1g

Protein; 2g Carbohydrate; 0mg Cholesterol; 49mg Sodium

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

Other Carbohydrates

 

 

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