Fettuccine With Creamy Porcini-sage Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
9 each: Garlic cloves, minced
1 3/4 cup: Vegetable stock,
3 tbsp: Sage, chopped
3 tbsp: Tomato paste,
1/3 cup: Dried porcini pieces,
1/2 tsp: Salt,
10 1/2 ounce: Package silken tofu,
1 1/2 lbs: Fettuccine, uncooked
2 tbsp: Pine nuts, toasted & chopped
Black pepper,
Directions:
Fill a stock pot with water & bring to a boil.
Heat 1 tb olive oil in a small saucepan & add the garlic. Cook for a
few seconds. Add the stock, sage, tomato paste, porcini pieces &
salt. Bring to a simmer, let cook for 15 minutes & remove from heat.
Cool slightly, then place in a food processor with the tofu & blend
until smooth. Set aside.
Cook pasta according to package directions. Drain.
Toss hot pasta with the blended ingredients. Toss in the remaining
oil, pine nuts & black pepper. Serve immediately.
"Vegetarian Gourmet" Winter, 1995
Source from luhu.jp
Heat 1 tb olive oil in a small saucepan & add the garlic. Cook for a
few seconds. Add the stock, sage, tomato paste, porcini pieces &
salt. Bring to a simmer, let cook for 15 minutes & remove from heat.
Cool slightly, then place in a food processor with the tofu & blend
until smooth. Set aside.
Cook pasta according to package directions. Drain.
Toss hot pasta with the blended ingredients. Toss in the remaining
oil, pine nuts & black pepper. Serve immediately.
"Vegetarian Gourmet" Winter, 1995
Source from luhu.jp