PASTA DAY: Perciatelli With Brandy-Cashew Cream

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* Exported from MasterCook *

 

Perciatelli With Brandy-Cashew Cream

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 81

Serving Size : 4 Preparation Time :0:00

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

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup raw cashews

1/4 cup soft or silken tofu

1 cup soy milk or milk

(plus more as needed)

1/2 teaspoon salt

cayenne pepper

1 tablespoon olive oil

3 shallots -- minced

2 tablespoons brandy

1 pound perciatelli

minced fresh flat-leaf parsley

chopped toasted cashews

 

Serves 4

 

This dish tastes as decadent as it sounds, yet it's made with virtuous soy

and tasty cashews - both rich in protein and calcium.

 

In a blender, finely grind the cashews. Add the tofu, soy milk or milk,

salt, and cayenne to taste, and purée until smooth. Set aside. Heat the

oil in a small skillet over medium heat, add the shallots and cook until

soft, about 3 minutes. Add the brandy and cook, stirring for 1

minute. Add the shallot mixture to the cashew mixture in the blender and

blend well. Transfer to a saucepan and warm over low heat, stirring

often. If the sauce is too thick, add more soy milk or milk. Adjust the

seasonings. Cook the perciatelli in a large pot of salted boiling water,

stirring occasionally, until it is al dente, about 10 minutes. When the

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

toss to combine. Serve immediately, garnished with the parsley and toasted

cashews.

 

Other pasta choices: fettuccine, linguine

 

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