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Back to Recipe List	* Exported from MasterCook * Nava's Light & Dairy Free Pasta Alfredo Recipe By : adapted from The Vegetarian Family Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons nonhydrogenated margarine 2 garlic cloves -- (2 to 3) minced 12 1/3 ounces silken tofu -- (12.3-ounce container) 1/2 cup rice milk -- or as needed 1 teaspoon salt -- or to taste Freshly ground pepper -- to taste 12 ounces pasta -- (see Note) Steamed greens for topping -- optional [spinach or Swiss chard] Sliced sun-dried tomatoes for topping -- optional Cook the pasta in plenty of steadily boiling water until al dente, then drain. Meanwhile, heat the margarine in a small skillet. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Remove from the heat. Combine the sautéed garlic and margarine with the tofu and rice milk in a food processor. Process until completely smooth and creamy. Combine the pasta and sauce in a large serving bowl and toss together. Season with pepper and taste to see if you'd like to add more salt. If the mixture needs to be moister, add a small amount of additional rice milk and toss again. Serve at once, passing around greens and/or dried tomatoes for topping, if desired. Serves 6. Author - The Vegetarian Kitchen adapted this recipe from "The Vegetarian Family Cookbook" by Nava Atlas. Formatted by Chupa Babi: 08.05.08 Chupa Note: double the garlic (at least!) and add 1 teaspoon (at least!) red pepper flakes to the margarine and garlic. The more greens you use, the more the garlic and red pepper you need! Contributed to the FareShare Gazette by Chupa; 23 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 1g Fat (3.9% calories from fat); 7g Protein; 43g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 359mg Sodium. Exchanges: 3 Grain(Starch); 0 Vegetable.

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