Guest guest Posted February 7, 2000 Report Share Posted February 7, 2000 I can't believe it. I actually HAVE that cookbook and can answer that question. Phillipa THE UNCHEESE COOKBOOK by Joanne Stepaniak FETTUCCINE ALFONSO 1 1/2 C frozen corn kernnels 1 /12 C low fat non dairy " milk " 2 Tbls tahini 1 T onion granules 1 tsp salt 1 15.5 oz can of Great Northern beans, rinsed & drained 1 Lb fettuccine cracked black pepper Thaw corn kernnels by putting them in a strainer and running them under hot water. Place the corn, milk and tihini and seasonings in a blender and process until completely smooth. (It may take several minutes to completely pulverize the corn.) Pour the blended mixture into a medium saucepan and stir in the beans. Warm over medium-low until the beans are heated through. While the sauce is heating, cook the fettuccini in a large pot of boiling water until " al dente " . Drain the pasta. Add the hot sauce to the pasta and serve Quote Link to comment Share on other sites More sharing options...
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