Alfredo-Style Fettuccine - Veg

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* Exported from MasterCook *

 

Alfredo-Style Fettuccine - Veg

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 Tbsp. olive oil

1 small yellow onion -- chopped

1 Tbsp. dry white wine

1/3 cup blanched almonds

6 oz. silken tofu

1 Tbsp. white miso paste

1 1/2 cups soy milk

1/2 tsp. salt or more -- to taste

1 Dash ground nutmeg

1 Dash cayenne

1 lb. fettuccine

2 Tbsp. minced fresh parsley

 

Heat the oil in a skillet over medium heat. Add the onion, cover, and

cook without browning, until the onion is tender, about 5 to 7

minutes. Stir in the wine and set aside.

 

Finely grind the almonds in a blender or food processor. Add the

reserved onion mixture and purée until smooth. Add the tofu and miso

and process until blended. Add 1 cup of the soy milk and the salt,

nutmeg, and cayenne and process until smooth. Slowly add as much of

the remaining soy milk as necessary until the desired consistency is

reached.

 

Transfer the sauce to a saucepan and heat over low heat. Taste to

adjust the seasonings. Keep the sauce warm until the pasta is ready.

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

is al dente, about 10 minutes. Drain well and place in a shallow

serving bowl. Add the sauce and toss to combine. Sprinkle with the

parsley and serve hot.

 

Makes 4 servings

 

Cuisine:

" Italian "

Source:

" vegcooking.com "

S(Formatted by Chupa):

" 10.22.04 "

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Per Serving (excluding unknown items): 145 Calories; 12g Fat (68.7%

calories from fat); 5g Protein; 6g Carbohydrate; 3g Dietary Fiber;

0mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean

Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

 

 

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