I threw this together the other night and it came out really well. I made sure I wrote it down so that I could fix it again later. 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.
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 fettucini at once, however. Each time I reheat the veggies/sauce part, I cook the fettucini for the servings that I’m making.
Ingredients:
- 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)
- dried dill (to taste)
- 2 pints cream
- 1 cup sour cream
- 1 stick butter
- white pepper (to taste)
- salt (to taste)
- 2 rounded Tbsp flour
- 1 cup white wine, divided in half
- cooked fettucini
- shredded Parmesan cheese
Instructions:
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.
Pour over veggie/tofu and mix in until well distributed
Put fettucini on plate, top with veggies and sauce (use a large spoon, NOT slotted, to retain sauce) and sprinkle shredded Parmesan cheese over the top.
— 08:04:29 AM
[832]
01/22/2007 07:56 PM Reply
Sounds yummy!