Silken Tofu Fettuccini recipe [2-9-15]

Silken Tofu Fettuccini recipe


12 ounces fettuccini
3 garlic cloves
2 Tablespoons butter
1 pound silken tofu
2/3 cup freshly grated Parmesan cheese
1/2 cup milk or soy milk
1-1/4 teaspoons salt
2 Tablespoons minced fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese


Cook the pasta in boiling water in a saucepan for 10 to 12 minutes or until al dente; drain. Cover to keep warm.

Crush the garlic with the side of a knife. Saute the garlic in the butter in a sauté pan over medium–low heat for 2 to 3 minutes or until golden brown. Remove from the heat and discard the garlic to make a garlic-infused butter.

Combine the garlic-infused butter, silken tofu, 2/3 cup cheese, milk and salt in a food processor. Process until smooth and creamy. Combine the hot pasta and tofu sauce in a large serving bowl and toss to mix. Sprinkle with the parsley and 1/4 cup cheese.

Serves: 4 - 6

No comments:

Post a Comment