Walnut Sage Fettuccine Recipe allysonkramer
- 1 cup walnuts chopped finely, plus 1 cup coarsely crushed walnuts
- 12 oz silken tofu, extra firm
- 1 cube vegetable bouillon
- 2 tbsp olive oil plus extra for drizzling onto pasta
- 1/3 cup almond milk
- 1 tsp sea salt
- 2 tbsp chopped fresh sage leaves
- 1 package (12oz) fettuccine noodles, gluten free or regular
- Cook pasta according to package directions.
- In food processor, combine 1 cup finely chopped walnuts, 12 oz silken tofu, 1 cube vegetable bouillon, 2 tbsp olive oil, 1/3 cup almond milk, sea salt, and sage leaves.
- Puree until smooth.
- Sauce will appear liquidy.
- Drain pasta, (if using gluten-free pasta, rinse with cold water) and while still in colander, drizzle with extra olive oil and sprinkle with salt.
- Toss pasta with sauce and half of the amount of the larger crushed walnuts.
- Place into serving dishes and top with the remaining crushed walnuts.
- Serve hot.
walnuts, silken, vegetable bouillon, olive oil, almond milk, salt, sage, noodles
Taken from www.chowhound.com/recipes/walnut-sage-fettuccine-28728 (may not work)