Pasta - Fettucine Alfredo with Broccoli

[Guest guest]

I made this about 6 wks ago - good, but think I'll use tofutti better than sour

cream if I do it again, my first attempt wasn't at all " creamy. "

 

 

* Exported from MasterCook *

 

Fettucine Alfredo with Broccoli

 

Recipe By :The Magic of Soy - GeniSoy Products

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Sauce

1 1/2 cups crumbled firm silken tofu

1 scoop Genisoy Natural Protein Powder (1/4 cup)

2 to 3 tablespoons olive oil

2 tablespoons nutritional yeast flakes

1 tablespoon garlic granules

1 tablespoon lemon juice

1/2 teaspoon salt, or to taste

1/2 teaspoon Dijon mustard

12 ounces dry fettucine

2 cups bite-size broccoli florets

12 to 16 fresh basil leaves (optional) -- torn

ground black pepper, to taste

 

Make a garlic cream sauce by processing the crumbled tofu, protein powder, olive

oil, nutritional yeast, garlic, lemon juice, salt, and Dijon mustard in a food

processor or blender untilcompletely smooth and creamy. Set aside.

 

Fill a 4-quart saucepan two-thirds full with water, bring to a rolling boil, and

cook thhe fettucine in it until it is almost al dente. Add the broccoli florets

and cook until they are bright green Drain the pasta and broccoli well, and

return them to the saucepan.

 

Add the garlic cream sauce to the cooked pasta and broccoli, and toss well until

they are evenly coated.

 

Divide the fettucine among 4 warm plated or pasta bowls. Garnish each serving

with the fresh basil leaves, if using, and ground black pepper. Serve at once.

14 g soy protein per serving

 

 

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Per serving: 956 Calories (kcal); 108g Total Fat; (99% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; 8mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0