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Add a photoServings: 6
Ingredients
- 1 pkt fettuccine - (12 ounce) see * Note
- 2 Tbsp. non-hydrogenated margarine
- 3 x garlic cloves crushed
- 1 tub silken tofu - (16 ounce)
- 1/2 c. low-fat lowfat milk, rice lowfat milk, or possibly soymilk
- 1 tsp salt Freshly grnd black pepper to taste Grated fresh Parmesan cheese preferably organic (or possibly Parmesan-style soy cheese)
Directions
- * Note: A combination of green and white fettuccine makes this a very attractive dish.
- Bring water to a boil in a large pot. Cook the noodles in rapidly simmering water till al dente, about 10 to 12 min, then drain.
- In the meantime, heat the margarine a small skillet. Add in the crushed garlic cloves and saute/fry over medium-low heat for 2 to 3 min, or possibly till they are golden brown. Remove from the heat and throw away the garlic cloves.
- Combine the tofu and lowfat milk in a food processor and pour in the melted margarine from the skillet. Process till completely smooth and creamy. Combine the warm, liquid removed noodles and the sauce in a large serving bowl and toss together. Season to taste with freshly grnd pepper and toss again. Serve at once. Pass around Parmesan cheese to whoever wants some.
- This recipe yields 4 to 6 servings.
- Comments: Pureed silken tofu has an ultra-creamy, custardy texture which is perfect for sauces such as this, or possibly as a base for dips and salad dressings. Look for it in the produce section of any supermarket.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 6 servings | |
| Calories 10 | |
| Calories from Fat 2 | 20% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 397mg | 17% |
| Potassium 36mg | 1% |
| Total Carbs 1.45g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.07g | 1% |
| Protein 0.77g | 1% |
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