Fettuccine With Silken Tofu Alfredo Sauce

Recipe Ingredients

1		Fettuccine - (12 oz) - see * Note
2 tablespoons	30ml	Non-hydrogenated margarine
3		Garlic cloves - crushed
1		Silken tofu - (16 oz)
1/2 cup	118ml	Low-fat milk, rice milk, or soymilk
1 teaspoon	5ml	Salt
		Freshly ground black pepper - to taste
		Topping
		Grated fresh Parmesan cheese - preferably organic
		= (or Parmesan-style soy cheese)

Recipe Instructions

* 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 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 saute 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.

This recipe yields 4 to 6 servings.

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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