Receta Fettuccine With Silken Tofu Alfredo Sauce
by Global Cookbook

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	Raciónes: 6

Ingredientes

12 ounce fettuccine
2 Tbsp. light margarine
3 x cloves garlic crushed
1 lb lite hard silken tofu or possibly about 1.5 (10-oz pkgs.) aseptic or possibly shelf stable silken tofu

1/2 c. lowfat 1% lowfat milk or possibly soy lowfat milk
1/2 c. grated fresh Parmesan cheese
1 tsp salt Freshly grnd pepper to taste Extra Parmesan cheese (optional) for garnish

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.
In the meantime, heat the oil in 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.
Combine the next 4 ingredients 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 extra grated Parmesan cheese to whoever wants some.
Tip: A combination of green and white fettuccine makes this a very attractive dish.
NOTES : 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. The alfredo sauce is in the new pasta book.
"There still seems to be a lot of confusion about what tofu is, and a certain amount of what I call "fear of tofu", namely uncertainty as to what to do with it. The following [recipe is] designed to demonstrate the superb versatility of tofu. " [Atlas]