Alfredo's Fettucine Revisited

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* Exported from MasterCook *

 

Alfredo's Fettucine Revisited

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 small yellow onion -- chopped

1/2 cup raw cashews

1/2 cup soft or silken tofu

2 cups milk or soy milk

1/3 cup freshly grated Parmesan or soy Parmesan

cheese -- plus extra for the table

salt and freshly ground white pepper

1 pound fresh or dried fettucine

2 tablespoons minced fresh flat-leaf parsley

 

Heat the oil in a large skillet over medium heat, add the onion, cover, and cook

until very soft, about 7 or 8 minutes. In a food processor, finely grind the

cashews, then add the onion and process to a paste. Add the tofu and soy milk,

and process until well blended. Transfer the mixture to a saucepan, stir in the

grated cheese and salt and white pepper to taste, and keep warm over very low

heat. Cook the fettucine in a large pot of boiling salted waer until it is

aldente, about 3 to 4 minutes for fresh or about 10 minutes for dried. When the

pasta is cooked, drain it and place in a shallow serving bowl. Add the sauce

and toss to combine. Divide the pasta among individual plates or keep it in the

serving bowl, and sprinkle with parsley. Serve immediatelly, with additional

cheese to pass at the table.

 

Other Pasta Choices: pappardelle, linguine

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 41 Calories; 3g Fat (72.9% calories from

fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.

 

NOTES : Cashews and soy are used to enrich this heart-healthy version of the

classic cream sauce. The original high--cholesterol dish was created in Rome by

a restaurateur named Alfredo, who tossed it with gold-plated forks.

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