pasta - Spinach Fettucine with Cauliflower and Gorgonzola Cream Sauce

[Guest guest]

I sent the recipe for tofu Gorgonzola earlier this week.

 

 

* Exported from MasterCook *

 

Spinach Fettucine with Cauliflower and " Gorgonzola " Cream Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 small head cauliflower -- (about 1 1/2 pounds)

4 ounces Tofu " Gorgonzola " -- or true Gorgonzola cheese

2 tablespoons olive oil

1 cup minced shallots

1 teaspoon minced garlic

1/2 cup dry white wine

2 cups mushroom stock

1 cup sliced cremini mushrooms

1 small red bell pepper -- diced

1/4 teaspoon salt

1/8 teaspoon white pepper

3 tablespoons minced fresh Italian parsley

3 tablespoons minced fresh mint

6 ounces spinach fettucine

Freshly grated Parmesan or soy " Parmesan "

 

Yield: 4 servings * Prep Time: 35 minutes * Cooking Time: 30 minutes

 

For those wishing to avoid cheese, to " Gorgonzola " replaces the true cheese

exceptionally well in this flavorful pasta dish. You may, of course, go with the

original cheese, which results in a far more rich dish.

 

1. Trim and discard all tough leaves and stem pieces from the cauliflower, then

cut the head into small florets. You should have about 5 to 5 1/2 cups. Set this

aside. Break the " Gorgonzola " into small pieces and place it in a small bowl.

 

2. Heat the olive oil in a 12-inch skillet over medium high heat until hot, but

not smoking. Add the shallots and saute, stirring constantly, for 1 minute.

Reduce the heat to low and continue to cook, stirring often, until the shallots

are

soft and translucent, about 8 minutes. Increase heat to medium, add the garlic

and cauliflower. Cook for 2 minutes, tossing often.

 

3. Stir the wine into the cauliflower mixture, allowing it to sizzle and steam

so the alcohol evaporates. Add the stock, then cover and simmer, stirring

occasionally, for 10 minutes. Stir in the mushrooms, red pepper, salt, and

pepper. Cover and continue to cook until the cauliflower is just tender, about 5

more minutes. Remove from the heat and stir in the Gorgonzola, parsley, and

mint. Taste and adjust the seasonings. Keep the sauce warm while preparing the

noodles.

 

4. Meanwhile, bring 3 quarts of water to a rolling boil. Stir in the fettucine

and cook until al dente, 1 to 8 minutes, according the the package directions.

Drain the noodles into a strainer, then shake them several times to remove as

much excess water as possible. Immediately turn them out onto a large serving

platter. Pour the sauce over the noodles and toss to mix. Top with grated

Parmesan and serve immediately.

 

Variation

1. For a richer sauce, combine the gorgonzola with 1/4 cup creme fraiche (page

172), or soy cream (page 171) and 1/4 cup mushroom stock (page 163) before

adding in step 3.

 

Cook`s Note: To cut down on last-minute prep time, you may prepare the dish

through step 3 up to 6 hours in advance, then rewarm the sauce as the noodles

cook.

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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

 

Per Serving (excluding unknown items): 401 Calories; 12g Fat (28.0% calories

from fat); 16g Protein; 56g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

193mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2

Fat; 0 Other Carbohydrates.

 

 

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

 

 

* Exported from MasterCook *

 

Tofu " Gorgonzola "

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

10 ounces firm silken tofu

2 tablespoons mellow white miso

1 tablespoon tahini

1 tablespoon raspberry vinegar

2 tablespoons brewers yeast

2 tablespoons shredded dulse

 

Yield: 1 cup * Prep Time: 5 minutes

 

This is a slightly more intense version of tofu " feta " (page 173).

 

1. Drain the tofu, then place it in a food processor, fitted with the metal

chopping blade, or a blender. Add the miso, tahini, vinegar, and yeast. Puree

until smooth.

 

2. Transfer the tofu mixture to a shallow storage container (approximately 5

inches square). With the tip of a paring knife, slide the pieces of dulse into

the tofu, somewhat perpendicular to the bottom of the container. Cover the tofu

and refrigerate for at least 2 days. The tofu will keep for up to 7 days if

refrigerated. Use to flavor, as you would a cheese. The tofu mixture does not

have the same creamy quality as cheese and will not melt in the same way as true

Gorgonzola.

 

Cook's Note: The " Gorgonzola " must rest for 2 days before being used.

 

 

Source:

" New Vegetarian Classics: Entrees ISBN 0-89594-738-2 "

 

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

 

Per Serving (excluding unknown items): 267 Calories; 16g Fat (51.7% calories

from fat); 22g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

119mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0