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

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