Alas, it is time that I return the cookbook back to the library. I didn't get to try out as many recipes as I wanted to but the few that I did try I really liked. This one I was surprised that it caught my eye, only because it has tofu in it. If the tofu part scares you away, don't let it! I myself am not a huge tofu fan. The only time I have ever eaten it and liked it is when it is in my miso soup, other than that, count me out. For some strange reason this recipe was screaming at me when I saw it. It just so happened that I had everything on hand as well. Don't ask why I had tofu in the pantry, I think I found it on sale... sales always seem to get me. Anyways, I was a little worried when I made this dish because of the tofu but if I had not made it myself I would have thought it was an alfredo sauce. Now not the typical thick and heavy alfredo sauces that you can buy in the store but a lighter version.
When I made this dish I didn't have soy milk on hand so I used skim milk and I don't think it changed the taste too much. I wouldn't recommend making this with dried basil though. I am one of those people who sees fresh herbs in a recipe and always uses my dried ones instead... don't do it. There is no comparison between fresh and dried basil and basil is the star ingredient. There really is no crazy flavors to this dish other than basil and the "cream" sauce. So if you have to, go to the store and buy basil. Trust me, you will thank me for it later.
- 6 c. uncooked farfalle pasta
- 1 1/2 c. frozen shelled edamame soybeans
- 1 c. original soy milk/ skim milk
- 1/4 c. fresh basil
- 1 Tbsp. olive oil
- 1 tsp. salt
- 1 (12 oz) package of soft silken tofu
- 1/4 c. grated parmesan cheese
- Boil pasta in a 5 qt saucepan for 6 minutes, stirring occasionally. Add soybeans; return to boiling. Cook uncovered about 6 minutes, stirring occasionally until pasta is tender. Drain and return to saucepan.
- Meanwhile, in a blender or food processor, place remaining ingredients except cheese. Cover and blend on high speed until smooth, stopping to scrape down that sides as needed.
- Stir tofu mixture into pasta in sauce pan. Turn heat onto low and cook about 3 minutes, stirring constantly until warm. Just before serving sprinkle with the cheese and toss.
This post is submitted in
My Meatless Monday
Just Another Meatless Monday
Tempt My Tummy Tuesday