Fettuccine with creamy porcini-sage sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 9 | eaches | Garlic cloves, minced |
| 1¾ | cup | Vegetable stock |
| 3 | tablespoons | Sage, chopped |
| 3 | tablespoons | Tomato paste |
| ⅓ | cup | Dried porcini pieces |
| ½ | teaspoon | Salt |
| 10½ | ounce | Package silken tofu |
| 1½ | pounds | Fettuccine, uncooked |
| 2 | tablespoons | 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