12 oz fettuccine
2 Tbs light margarine (I use EVO)
3 cloves garlic crushed (I just mince and do not remove later)
1 lb silken tofu
1/2 cup 1% or soy milk
1/2 cup grated fresh Parmesan cheese
1 tsp salt (I use less, but you can experiment)
Freshly ground pepper to taste
Extra Parmesan cheese (optional) for garnish
Cook noodles until al dente and drain.
In the meantime, heat the oil in a small skillet. Add the crushed
garlic cloves and sauté over medium-low heat for 2-3 minutes, or
until they are golden. Remove from heat and discard cloves (I do not
remove minced garlic, but keep it in for added flavor).
Combine the next 4 ingredients in a food processor and pour in the
melted margarine (or EVO) 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 with extra Parmesan as optional
*** Timing is key with this recipe. I make sure the sauce is
completely done when I am ready to drain the noodles, as their heat
warms the dish. If you wait until the noodles have cooled too much,
the whole dish will be cool.