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
Prep time: 00:25
Cook time: 00:10
Category:Main Courses


8 oz. fettucine pasta
2 tbsp. butter
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
1 tsp. salt


  1. Bring large pot of water to a boil. Add fettuccine, stirring to prevent sticking. Cook fettuccine according to package directions, or until just tender.
  2. 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.
  3. In food processor, combine tofu, milk, 1/3 cup cheese and melted butter from skillet. Process until smooth and creamy.
  4. 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.
  5. Serve with fresh bread and sautéed zucchini.


Nutrition Facts

4 to 6 Servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 10g15%
Saturated Fat 3g15%
Trans Fat
Cholesterol 0mg0%
Sodium 694mg29%
Total Carbohydrate 71g24%
Dietary Fiber 4g16%
Total Sugars
Includes Added Sugars
Protein 19g

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.