FETTUCCINE WITH SILKEN TOFU ALFREDO SAUCE
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 285.8
- Total Fat: 5.7 g
- Cholesterol: 10.0 mg
- Sodium: 225.0 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 2.0 g
- Protein: 12.3 g
View full nutritional breakdown of FETTUCCINE WITH SILKEN TOFU ALFREDO SAUCE calories by ingredient
Introduction
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. 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.Number of Servings: 6
Ingredients
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12-ounce package fettuccine
2 tablespoons non-hydrogenated margarine
3 cloves garlic, crushed
16-ounce tub silken tofu
1/2 cup low-fat milk, rice milk, or soymilk
1 teaspoon salt
Freshly ground pepper to taste
Grated fresh Parmesan cheese, preferably organic, or Parmesan-style soy cheese for topping
Directions
Serves: 6
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 margarine a small skillet. Add the crushed garlic cloves and sauté 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 tofu and milk 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 Parmesan cheese to whoever wants some.
From: In a Vegetarian Kitchen w Nava Atlas
Number of Servings: 6
Recipe submitted by SparkPeople user JSTOCKWELL.
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 margarine a small skillet. Add the crushed garlic cloves and sauté 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 tofu and milk 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 Parmesan cheese to whoever wants some.
From: In a Vegetarian Kitchen w Nava Atlas
Number of Servings: 6
Recipe submitted by SparkPeople user JSTOCKWELL.
Member Ratings For This Recipe
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EDOUGHERTYE
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BRANDONSMOM26
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VAMP1030