Here's another recipe that, like last week's recipe, calls for 6 ounces of silken tofu. It's very different from the Seafood Linguine, so you can easily enjoy them both in the same week.
Pasta in Garlic-Walnut Sauce
Serve this smooth-and-creamy pasta dish with grilled chicken or steak, with poached or grilled salmon, or place small fully cooked, shelled and deveined shrimp in the strainer before draining the pasta.
Ingredients:
1 pound pasta (bow ties or linguine work well)
6 ounces silken tofu
1/4 cup 1% milk (or 1/4 cup water and 1 tablespoon oil, butter or margarine)
2 teaspoons bottled minced garlic
3/4 cup finely shredded strongly-flavored Italian cheese (or a blend),
such as Asiago, Parmignano, or Reggiano
1 cup walnut halves
1 teaspoon chopped parsley (or parsley flakes)
1/8 teaspoon fresh-ground pepper
Directions:
Prepare pasta according to manufacturer's directions. Drain and set aside.
Combine tofu and milk in blender and puree until very smooth.
Microwave garlic for about 1 minute, or until just fragrant. Add garlic, cheese, walnut halves, parsley and pepper to blender, and combine until well-blended.
Combine pasta and sauce in large bowl, and stir to coat pasta.
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