Tuesday, October 19, 2010


I made a few changes to this recipe.  We liked it even better.  (A bit less tofu-y, and a bit more complex flavor.)

1 lb whole wheat pasta, cooked al dente.

1/2 c. water
2 c. shallots or onions, chopped
1 lb. frozen peas (about 2 1/2 c.)

1 12.3-oz. pkg. firm silken tofu, pressed
1 1/2 c. non-dairy milk
1/3 c. nutritional yeast
1 head garlic, roasted*
1 t. onion powder
1/2 t. salt
1 pinch cayenne pepper
1 pinch nutmeg

1/4 c. fresh parsley

  • In a medium saucepan, saute onions in water until soft.
  • Add peas and saute an additional 2 minutes.
  • Blend 2nd group of ingredients (tofu through nutmeg) until very smooth (2-3 minutes).
  • Add cream mixture to onions and peas.
  • Heat on low until heated through.
  • Add parsley, and serve over whole wheat pasta.
*To roast garlic, peel off flaky paper stuff, leaving the whole head of garlic intact.  Wrap in foil.  Bake at 375 for 45 minutes.  Allow to cool.  Squeeze out garlic cloves.

1 comment:

Joseph and Ofelia said...

It tasted great, thanks for the great dinner and allowing me to see you and your family. --Joseph