Fettuccine With Creamy Porcini-Sage Sauce
main dish, pasta
2 tablespoon olive oil
9 each garlic cloves, minced
1 3/4 cup vegetable stock
3 tablespoon sage, chopped
3 tablespoon tomato paste
1/3 cup dried porcini pieces
1/2 teaspoon salt
10 1/2 oz package silken tofu
1 1/2 lb fettuccine, uncooked
2 tablespoon pine nuts, toasted & chopped
1 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
Yield: 8 servings
