Creamy Green Goddess Sauce over Spaghetti
4 medium, peeled and left whole
½ cup(s), tough stems removed
¼ cup(s), flat leaf variety, leaves only
Fresh lemon juice
⅛ tsp, or to taste
⅛ pinch, or to taste
Cooked whole-wheat spaghetti
- Preheat oven to 230°C (450°F).
- 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.)
- 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.