366 Dairy-Free: Fettuccine With Curried Broccoli And Chick-Peas

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* Exported from MasterCook *

 

Fettuccine With Curried Broccoli And Chick-Peas

 

Recipe By : 366 Simply Delicious Dairy-Free Recipes, R Robertson, p 175

Serving Size : 4 Preparation Time :0:00

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

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups broccoli florets

2 tablespoons corn oil

1 medium onion -- minced

2 cloves garlic -- minced

1 tablespoon minced fresh ginger

OR 1 teaspoon dried

1 1/2 teaspoons curry powder

2 cups cooked or canned chick-peas -- drained

1/2 cup Vegetable Stock

(see separate recipe)

1 cup silken tofu -- drained

1/4 cup soy milk

2 tablespoons lemon juice

1/2 teaspoon salt

1/8 teaspoon cayenne

1 pound fettuccine -- cooked and drained

 

This dish draws on Italian, Indian, and Middle Eastern cuisines for a

delightful flavor all Its own.

 

Place the broccoli in a small pot of boiling salted water and cook until

crisp-tender, about 5 minutes. Drain and run under cold water to stop the

cooking process and set aside. Heat the oil in a large skillet over medium

heat. Add the onion and cook 5 minutes, then add the garlic, ginger, and

curry powder, and cook 2 minutes longer, stirring occasionally. Add the

chick-peas and cook for 2 minutes, then stir in the stock, and bring to a

boil, cooking until the liquid is reduced by half. Remove from the

heat. In a small bowl combine the tofu, soy milk, lemon juice, salt, and

cayenne until well blended. Slowly whisk into the chick-pea mixture. Add

the broccoli and stir to combine. Toss the hot cooked pasta with the

chick-pea sauce in a serving bowl and serve.

 

4 SERVINGS

 

Calories 505 Kc • Protein 18 Gm • Fat 10 Gm • Percent of calories from fat

18% Cholesterol 0 mg • Dietary Fiber 7 Gm • Sodium 464 mg • Calcium 87 mg

 

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