fettuccine with silken tofu alfredo sauce


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.

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