Pureed silken tofu has an ultra-creamy, custardy texture that is perfect for sauces such as this, or as a base for dips and salad dressings. Look for it in the produce section of any supermarket. Recipe courtesy of Pasta East to West Book.

Veggie Type: Lacto
Servings: 4

12-ounce package fettuccine (see note)
2 tablespoons non-hydrogenated margarine
3 cloves garlic, crushed
16-ounce tub silken tofu
1/2 cup low-fat milk, rice milk, or soymilk
1 teaspoon salt
Freshly ground pepper to taste
Grated fresh Parmesan cheese, preferably organic, or Parmesan-style soy cheese for topping

1. Bring water to a boil in a large pot. Cook the noodles in rapidly simmering water until al dente, about 10 to 12 minutes, then drain.
2. In the meantime, heat the margarine a small skillet. Add the crushed garlic cloves and sauté over medium-low heat for 2 to 3 minutes, or until they are golden. Remove from the heat and discard the garlic cloves.
3. Combine the tofu and milk in a food processor and pour in the melted margarine 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. Pass around Parmesan cheese to whoever wants some.
NOTE: A combination of green and white fettuccine makes this a very attractive dish.



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