Fettuccine with Green Chile and Corn Sauce
A delectable recipe where silk protein supplies the protein, green chilies give it a bite. If using fresh corn on the cob, quickly cook them by placing ears of corn in a covered casserole with a small amount of water and microwave on high for 10 minutes.
|Author:||Inspired by Vegetarian Times, 2002.02|
|Yield:||4 to 6 Servings|
|8 oz.||fettucine pasta|
|3 cloves||garlic, crushed|
|12 oz.||silken tofu|
|1/2 cups||milk, low-fat|
|1/3 cups||Parmesan cheese, grated, plus additional for topping|
|2 cups||frozen corn kernels, thawed|
|7 oz.||green chilies, chopped|
- Bring large pot of water to a boil. Add fettuccine, stirring to prevent sticking. Cook fettuccine according to package directions, or until just tender.
- Meanwhile, in small skillet, over low heat, melt butter. Increase heat to medium, add garlic, and cook, stirring often, until golden, 2 to 3 minutes. Remove from heat and set aside; discard garlic.
- In food processor, combine tofu, milk, 1/3 cup cheese and melted butter from skillet. Process until smooth and creamy.
- Drain fettuccine well and return to cooking pot. Add tofu mixture and toss to coat, then stir in corn, chilies and salt. Warm over low heat, stirring occasionally. Season with freshly ground pepper and toss again. Serve hot, passing additional Parmesan to sprinkle on top.
- Serve with fresh bread and sautéed zucchini.
|Amount per serving
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 71g||24%|
|Dietary Fiber 4g||16%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.