PASTA DAY: Apricot Noodle Kugel

[Guest guest]

* Exported from MasterCook *

 

Apricot Noodle Kugel

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 148

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

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

1 cup dried apricots

8 ounces fettuccine

1 cup golden raisins

1/2 cup chopped dates

1 tablespoon vegetable oil

1 cup soft or silken tofu

2 cups soy milk or milk

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 cup sugar

OR a natural sweetener

1 pinch salt

1/2 cup coarsely ground almonds

 

Serves 4

 

Despite its slight sweetness, noodle pudding, or kugel, is traditionally

eaten as a side dish. They are eaten throughout Eastern Europe and in

Israel as well as in the United States, where they are often included on

menus during Hanukkah.

 

Place the apricots in a heatproof bowl and cover with boiling water. Let

stand for 30 minutes to plump, then drain and chop them. Set aside. Cook

the fettuccine in a large pot of salted boiling water, stirring

occasionally, until it is soft, about 12 minutes. When the pasta is

cooked, drain it and place in a large bowl along with the raisins, dates,

and apricots. Add the oil and toss to coat.

 

Preheat the oven to 350F. Lightly oil a 9-by-13-inch baking dish.

 

In a blender combine the tofu, soy milk, cinnamon, allspice, sugar, and

salt, and blend until smooth. Stir the tofu mixture into the noodle

mixture until well combined, then transfer the mixture to the prepared

dish. Top with the ground almonds and bake for 45 minutes, or until

lightly browned. Let the kugel stand for at least 1 hour before cutting

into squares.

 

Other pasta choices: pappardelle, lasagna

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