Fettuccine With Creamy Porcini Sage Sauce
Ingredients
2 Tbsp. olive oil
9 each garlic cloves, minced
1 3/4 C.(s) vegetable stock
3 Tbsp. sage, chopped
3 Tbsp. tomato paste
1/3 C.(s) dried porcini pieces
1/2 tsp. salt
10 1/2 ounce(s) package silken tofu
1 1/2 pound fettuccini, uncooked
2 Tbsp. pine nuts, toasted and chopped
black pepper
Cooking Instructions
Fill a stock pot with water and bring to a boil. Heat 1 Tbls. olive oil in a small saucepan and add the garlic. Cook for a few seconds. Add the stock, sage, tomato paste, porcini pieces and salt. Bring to a simmer, let cook for 15 minutes and remove from heat. Cool slightly, then place in a food processor with the tofu and blend until smooth. Set aside. Cook pasta according to package directions. Drain. Toss hot pasta with the blended ingredients. Toss in the remaining oil, pine nuts and black pepper. Serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)