Creamy Green Goddess Sauce over Spaghetti
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Oh how versatile! Use this sauce as a vegetable dip, or thin it out with water and use as a sauce for chicken, fish or whole-wheat pasta.
Ingredients
Shallots
4 medium, peeled and left whole
Olive oil
2 tsp(s)
Silken tofu
8½ oz
Fresh watercress
½ cup(s), tough stems removed
Fresh parsley
¼ cup(s), flat leaf variety, leaves only
Fresh lemon juice
3 tbsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Cooked whole-wheat spaghetti
9 cup(s)
Instructions
1
Preheat oven to 230°C (450°F).
2
Place shallots on a large sheet of aluminum foil. Bring four corners of foil together to make an open pouch. Pour oil over shallots and pinch foil ends together to close pouch; place on a baking sheet. Roast for 25 minutes. Carefully remove pouch from oven, open and let shallots cool (use oven mitts and keep face away from pouch when opening.)
3
Put tofu, watercress and parsley in a blender and blend on low for 20 seconds; scrape down sides of container. Add lemon juice and roasted shallots. Blend on high for 30 seconds and scrape down sides of container. Season to taste with salt and pepper. Blend on low for 20 seconds more. Serve over spaghetti. Yields about 1 1/2 cups of spaghetti and 1/2 cup of sauce per serving.
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