Alfredo’s Fettuccine Revisited - Vegan

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* Exported from MasterCook *

 

Alfredo's Fettuccine Revisited - Vegan

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp. olive oil

1/4 cup chopped onion

1/2 cup raw cashews

1/2 cup soft tofu

1 cup soy milk

1/3 cup soy Parmesan -- plus extra for the table

Salt and freshly ground white pepper -- to

taste

1 lb. fettuccine noodles

2 Tbsp. minced fresh flat-leaf parsley

 

Heat the oil in a large skillet over medium heat, add the onions,

cover, and cook until very soft, about 7 or 8 minutes.

 

In a food processor, finely grind the cashews, then add the onions

and process to a paste. Add the tofu and soy milk and process until

well blended.

 

Transfer the mixture to a saucepan, stir in the grated soy cheese and

salt and pepper, and keep warm over very low heat.

 

Cook the fettuccine in a large pot of boiling salted water until it

is al dente, about 3 to 4 minutes for fresh pasta or about 10 minutes

for dried. Drain the fettuccine and place in a shallow serving bowl.

Add the sauce and toss to combine. Divide the pasta among individual

plates or keep it in the serving bowl and sprinkle with the parsley.

 

Pass additional soy cheese at the table.

 

Makes 4 servings.

 

Cuisine:

" Italian "

Source:

" vegcooking.com "

S(Formatted by Chupa):

" 10.22.04 "

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Per Serving (excluding unknown items): 55 Calories; 5g Fat (72.3%

calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber;

0mg Cholesterol; 9mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1

Fat; 0 Other Carbohydrates.

 

 

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