" NOBODY will guess that its made with tofu! Its rich and creamy and totally satisfying. You can make it plain but I love to make a Primavera version of it by blanching julienned veggies (I love to use red pepper, zuchinni, carrots, and pea pods but you can use whatever you like best) in the pasta water a few minutes before I drain it. You can also use the pasta you like best- I love Eden Organics 50/50 (half whole wheat half regular) parsley and garlic spaghetti but any type you like will do." You can make the sauce ahead and refrigerate it. In your food processor blend until completely smooth: 2 packages extra firm Mori Nu Lite Tofu, 1 1/2 cups defatted chicken or vegetable stock (one can), 2 or more teaspoons favorite salt free seasoning (I love Mrs. Dashs Garlic and Herb or Spike), 1 teaspoon onion powder, 1/2 cup fat free parmesan cheese, 1 Tabl. Molly McButter, salt if allowed or desired. Pour over your hot cooked pasta and heat until hot- add more water, stock, or skimmed milk if sauce is too thick. This makes enough sauce for a pound of pasta. Posted to fatfree digest V98 #016 by JBennicoff
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 51 (12%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 22.4mg||7 %|
|Sodium 1288.6mg||44 %|
|Potassium 683.3mg||18 %|
|Total Carbohydrate 45.8g||13 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 45.7g|
|Protein 44.9g||64 %|
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Calories per serving: 419
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