Guest guest Posted August 13, 2001 Report Share Posted August 13, 2001 FETTUCCINE WITH SILKEN TOFU ALFREDO SAUCE Serves: 4 to 6 Pureed silken tofu has an ultra-creamy, custardy texture that is perfect for sauces such as this, or as a base for dips and salad dressings. Look for it in the produce section of any supermarket. 12-ounce package fettuccine (see note) 2 tablespoons light margarine 3 cloves garlic, crushed 1-pound tub or about 1 1/2 10-ounce aseptic packages silken tofu 1/2 cup low-fat milk or soy milk 1/2 cup grated fresh Parmesan cheese 1 teaspoon salt Freshly ground pepper to taste Extra Parmesan cheese, optional 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 oil in a small skillet. Add the crushed garlic cloves and sautÄ 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 next 4 ingredients 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 extra grated Parmesan cheese to whoever wants some. NOTE: A combination of green and white fettuccine makes this a very attractive dish Quote Link to comment Share on other sites More sharing options...
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