Fettuccine with creamy porcini-sage sauce
Yield: 8 Servings
Ingredients:
- 2 tb Olive oil
- 9 ea Garlic cloves minced
- 1 3/4 c Vegetable stock
- 3 tb Sage chopped
- 3 tb Tomato paste
- 1/3 c Dried porcini pieces
- 1/2 ts Salt
- 10 1/2 oz Package silken tofu
- 1 1/2 lb Fettuccine uncooked
- 2 tb Pine nuts
Instructions:
toasted & chopped Black pepper 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
