FETTUCCINE ALFREDO WITH BROCCOLI AND ROASTED GARLIC AIOLI

[Guest guest]

This is from the Nutritional Yeast Cookbook, I made this the other night for

dinner my husband liked it and he has not eating anything that had tofu in

it in all the years I have been a vegetarian however he said he would try this.

 

1 Recipe garlic aioli (recipe to follow)

12 ounces dry fettuccine noodles

2 cups bight sized broccoli florets

12 to 16 fresh basil leaves torn (optional)

ground black pepper to taste

 

Fill a 4-1/2 qt saucepan or Dutch oven two thirds full with water. Bring

the water to a rolling boil and cook the fettuccine in it until it is almost al

dente. Add the broccoli florets and cook until they are bright green.

Drain the pasta and broccoli well and return them to the saucepan.

 

Add the Roasted Garlic Aioli to the cooked pasta and broccoli and toss until

they are well coated.

 

Serves 4

 

Roasted Garlic Aioli

 

1 Large head garlic

1-1/2 cups crumbled, light silken tofu (firm) \

2 to 3 TBS olive oil

2 TBS Nutritional Yeast

1 TBS lemon juice

salt to taste

1/2 tsp Dijon mustard

 

Roast the garlic by peeling off as much of paper skin as will come off

easily while keeping the had in tact. Brush or rub the garlic liberally with

olive oil. Place in a small, shallow baking dish in the toaster oven and roast

at 350 degrees until the outside is brown and the innermost cloves are soft

about 30 to 40 minutes. Allow the garlic to cool. Then slice off the top of

the head and squeeze the roasted cloves from the skin into a small bowl.

 

Place the roasted garlic and the remaining ingredients in a blender or food

processor fitted with a metal blade, and process several minutes until the

mixture is very smooth and creamy.

 

Use at once or transfer the sauce to a storage container and chill in the

refrigerator. It will keep about a week.

**************Don't be the last to know - click here for the latest news that

will have people talking. (http://www.aol.com/?ncid=emlcntaolcom00000021)

 

 

 

[Guest guest]

Wow!

 

This looks like a good one.

 

Tell you what, If you soak your heads of garlic in a little

 

Water, the paper peels off nice.

 

Chef

 

 

 

Cooking is like love,

 

It should be entered into with abandon

 

or

 

not at all.,

 

 

 

~Harriet Van Horne