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Receta Fettuccine With Silken Tofu Alfredo Sauce
by Global Cookbook

Fettuccine With Silken Tofu Alfredo Sauce
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Ingredientes

  • 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)

Direcciones

  1. Note: A combination of green and white fettuccine makes this a very attractive dish.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 4 to 6 servings.
  6. 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.