| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Extra firm Mori Nu Lite Tofu |
| 1 1/2 |
c |
Defatted chicken or vegetable stock; (one can) |
| 2 |
ts |
Favorite salt free seasoning; or more, (I love Mrs. Dash's Garlic and Herb or Spike) |
| 1 |
ts |
Onion powder |
| 1/2 |
c |
Fat free parmesan cheese |
| 1 |
tb |
Molly McButter |
|
|
Salt if allowed or desired |
INSTRUCTIONS
" NOBODY will guess that it's made with tofu! It's rich and creamy and
totally satisfying. You can make it plain but I love to make a Primavera
version of it by blanching julienned veggies (I love to use red pepper,
zuchinni, carrots, and pea pods but you can use whatever you like best) in
the pasta water a few minutes before I drain it. You can also use the pasta
you like best- I love Eden Organics 50/50 (half whole wheat half regular)
parsley and garlic spaghetti but any type you like will do."
You can make the sauce ahead and refrigerate it. In your food processor
blend until completely smooth: 2 packages extra firm Mori Nu Lite Tofu, 1
1/2 cups defatted chicken or vegetable stock (one can), 2 or more teaspoons
favorite salt free seasoning (I love Mrs. Dash's Garlic and Herb or Spike),
1 teaspoon onion powder, 1/2 cup fat free parmesan cheese, 1 Tabl. Molly
McButter, salt if allowed or desired. Pour over your hot cooked pasta and
heat until hot- add more water, stock, or skimmed milk if sauce is too
thick. This makes enough sauce for a pound of pasta.
Posted to fatfree digest V98 #016 by JBennicoff <JBennicoff@aol.com> on Jan
16, 1998
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