Pasta - Fettucine With Sun-Dried Tomato/Basil Cream Sauce

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Fettucine With Sun-Dried Tomato/Basil Cream Sauce

 

Recipe By :Soy of Cooking - Marie Oser

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup soymilk lite

1 tablespoon cider vinegar

1/2 cup snipped sun-dried tomatoes

2/3 cup boiling water

1 1/2 tablespoons olive oil

1/2 cup chopped onion

4 large garlic cloves -- minced

1/3 cup white wheat or unbleached flour

1/4 cup dry vermouth

1 1/2 cups chicken-flavored vegetable broth

1/4 cup loosely packed snipped fresh basil leaves

1 1/4 cups lite silken tofu (firm) -- drained

1 teaspoon tamari soy sauce

1 tablespoon nutritional yeast

1 16 oz package egg-free fettucine -- cooked and drained

 

Place soymilk in a small glass measuring cup. Add vinegar, and set aside.

Immerse sun-dried tomatoes in boiling water, and set aside. Heat olive oil in a

large saucepan over medium-high heat. Add onions and garlic. Saute 3 minutes

or until crisp tender. Stir in flour, then add vermouth. Stir in broth with a

wire whisk. Lower heat to simmer. Add sun-dried tomatoes, soaking water, and

basil. Simmer, stirring frequently. Place tofu in food processor, and blend.

Add soymilk, and blend until smooth. Whisk tofu mixture into the saucepan along

with tamari and yeast. Continue to simmer, stirring frequently. Serve over

pasta.

 

 

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Per serving: 50 Calories (kcal); 3g Total Fat; (72% calories from fat); trace

Protein; 3g Carbohydrate; 0mg Cholesterol; 59mg Sodium

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

Other Carbohydrates

 

 

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