Note: I refer to most of the seasonings as being “to taste” but it should be noted that my own “to taste” is rather on the heavy side. I like a lot of flavor. So if you want yours to come out like mine, be generous with the spices. I will put my estimate of how much I used in square brackets after each one, and next time I fix this recipe I will actually measure what I put in so that I can be more accurate.
It also must be noted that this recipe makes a LOT of the veggies in cream sauce part, because I always cook with the intention of freezing leftovers. I don’t make all the fettuccini at once, however. Each time I reheat the veggies/sauce part, I cook the fettuccini for the servings that I’m making.
- 1 pkg sliced Baby Bella mushrooms
- asparagus spears, as many as you can fit in your fist, cut into 2-3 inch lengths
- 1 bundle of broccoli, cut into pieces
- 1 sweet onion, cut into small pieces (not diced)
- 1 red pepper, cut into strips
- 1 cup sliced carrots
- 1/2 cup chopped fresh basil leaves
- 1 pkg cubed firm tofu
- 1 rounded Tbsp minced garlic
- dried* parsley (to taste) [2 Tbsp]
- dried dill (to taste) [1 Tbsp]
- 2 pints cream
- 1 cup sour cream
- 1 stick butter
- white pepper (to taste) [1-2 tsp]
- salt (to taste) [1 Tbsp]
- 2 rounded Tbsp flour
- 1 cup white wine, divided in half
- cooked fettuccini
- shredded Parmesan cheese
- In a huge saucepan or wok, cook the tofu in olive oil, parsley and garlic until it starts to slightly color.
- Add all the veggies and a half a cup of white wine and continue cooking over medium heat.
- When the veggies start to become tender, add the chopped fresh basil and remove from heat, set aside.
- In another saucepan, melt the stick of butter and add white pepper, dill, and salt.
- When the butter is melted, add the cream and sour cream and 1/2 cup wine.
- Bring to a boil.
- Sprinkle in flour and mix well (use a beater if possible for smoothness), continue to cook until thickened.
- Put fettuccini on plate, top with veggies and sauce and sprinkle shredded Parmesan cheese over the top.
*I used dried herbs when I made this dish because it is what I had on hand. I’m sure fresh herbs would be even better. The apparent rule of thumb is 1 teaspoon of the dried herb = 1 tablespoon of the fresh herb, according to this source if you’d rather use fresh herbs.
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