Fettuccine With Green Chile And Corn Sauce Recipe - Cooking Index
Fettuccine With Green Chile And Corn Sauce Recipe - Cooking Index
Make this delectable recipe even more tempting by using a box of green and white fettuccine. If using fresh corn on the cob, quickly cook them by placing ears of corn in a covered casserole with a small amount of water and microwave on high for 10 minutes. Serve with fresh bread and sauteed zucchini.
Courses: Vegetarian| 3/4 lb | 340g / 11oz | Fettuccine |
| 2 tablespoons | 30ml | Butter or margarine |
| 3 | Garlic cloves - crushed | |
| 12 oz | 340g | Silken tofu |
| 1/2 cup | 118ml | Low-fat milk or soy milk |
| 1/3 cup | 48g / 1.7oz | Grated Parmesan cheese - plus |
| Additional for topping | ||
| 2 cups | 125g / 4.4oz | Cooked fresh corn kernels - (abt 3 ears) |
| = (or thawed, frozen corn) | ||
| 1 | Fresh hot chile - (to 2) - minced | |
| = (or 4- to 7-oz can chopped | ||
| Mild green chilies) | ||
| 1 teaspoon | 5ml | Salt |
Bring large pot of water to a boil. Add fettuccine, stirring to prevent sticking. Cook fettuccine according to package directions, or until just tender.
Meanwhile, in small skillet, over low heat, melt butter. Increase heat to medium, add garlic, and cook, stirring often, until golden, 2 to 3 minutes. Remove from heat and set aside; discard garlic.
In food processor, combine tofu, milk, 1/3 cup cheese and melted butter from skillet. Process until smooth and creamy.
Drain fettuccine well and return to cooking pot. Add tofu mixture and toss to coat, then stir in corn, chilies and salt. Warm over low heat, stirring occasionally. Season with freshly ground pepper and toss again. Serve hot, passing additional Parmesan to sprinkle on top.
This recipe yields 4 to 6 servings.
Per Serving: 450 Cal; 19g Prot; 10g Total Fat (3 Sat. Fat); 71g Carb.; 0mg Chol; 694mg Sod.; 4g Fiber.
Source:
Vegetarian Times, February 2002
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