Fettuccine with Creamy Porcini-Sage Sauce

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Fettuccine with Creamy Porcini-Sage Sauce

 

2 tbsps. olive oil

9 garlic cloves, minced

1 3/4 cups vegetable stock

3 tbsps. sage, chopped

3 tbsps. tomato paste

1/3 cup dried porcini pieces

1/2 tsp. salt

10 1/2 oz. package silken tofu

1 1/2 lb. fettuccine, uncooked

2 tbsps. pine nuts, toasted, chopped

black pepper

 

Fill a stock pot with water, bring to a boil. Heat 1 tbsp. olive oil in a small

saucepan, add the garlic. Cook for a few seconds. Add the stock, sage, tomato

paste, porcini pieces and salt. Bring to a simmer, let cook for 15 minutes and

remove from heat. Cool slightly, then place in a food processor with the tofu

and blend until smooth. Set aside. Cook pasta according to package directions.

Drain. Toss hot pasta with the blended ingredients. Toss in the remaining oil,

pine nuts and black pepper. Serve immediately. Serves 8.

 

 

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