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Рецепт Fettuccine With Silken Tofu Alfredo Sauce
by Global Cookbook

Fettuccine With Silken Tofu Alfredo Sauce
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Ингредиенты

  • 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

Инструкции

  1. 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.
  2. 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.
  3. Combine the next 4 ingredients in a food processor and pour in the melted margarine from the skillet. Process till completely smooth and creamy.
  4. 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.
  5. Tip: A combination of green and white fettuccine makes this a very attractive dish.
  6. 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.
  7. "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]