Pasta Thursday

[Guest guest]

Both of these recipes come from Nava Atlas' web site:

 

Fettuccine With Silken Tofu Alfredo Sauce

Soba (Buckwheat Noodles) With Snow Peas

 

* Exported from MasterCook *

 

Fettuccine With Silken Tofu Alfredo Sauce

 

Recipe By : Nava Atlas: www.vegkitchen.com 10/99

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces packaged fettuccine -- (see note)

2 tablespoons light margarine

3 cloves garlic -- crushed

1 pound tub silken tofu

OR about 1 1/2 10-ounce aseptic packages

silken tofu

1/2 cup low-fat milk or soy milk

1/2 cup grated fresh Parmesan cheese

1 teaspoon salt

Freshly ground pepper to taste

Extra Parmesan cheese -- optional

 

Serves: 4 to 6

 

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.

 

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.

 

In the meantime, heat the oil in a small skillet. Add the crushed garlic

cloves and saut‚ over medium-low heat for 2 to 3 minutes, or until they are

golden. Remove from the heat and discard the garlic cloves.

 

Combine the next 4 ingredients 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 extra grated Parmesan cheese to

whoever wants some.

 

NOTE: A combination of green and white fettuccine makes this a very

attractive dish.

 

 

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* Exported from MasterCook *

 

Soba (Buckwheat Noodles) With Snow Peas

 

Recipe By : Nava Atlas: www.vegkitchen.com 10/99

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons sesame oil

1 large onion -- cut in half

and sliced

1 large carrot -- thinly sliced

1 1/2 cups snow peas -- up to 2

1/2 pound soba -- (buckwheat noodles)

***SAUCE***

1 1/2 cups canned vegetable stock

3 tablespoons soy sauce -- to taste, up to 4

3 tablespoons dry sherry

1/2 teaspoon grated fresh ginger -- to taste, up to 1

2 tablespoons cornstarch

dissoved in

1/4 cup cold water

 

Chopped cashews for topping, optional

 

Recipe adapted from Vegetariana / Pasta East to West

 

Serves: 4 to 6

 

Heat the sesame oil in a stir-fry pan or wok. Stir-fry the onion and

carrot over moderately high heat until tender-crisp. Add the snow peas and

stir-fry just until they have lost their raw quality but are still quite crisp.

 

Break the noodles in half and cook them al dente. Watch them carefully, as

they cook rather quickly.

 

Combine all the ingredients for the sauce in a small mixing bowl and stir

well to combine. When the noodles are done, drain them and add them to the

stir-fry pan along with the sauce. Toss together. Cook just until

everything is thoroughly heated through and the sauce has thickened.

 

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