Name: Spaghetti with Creamy Herb Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 9 cup(s) cooked whole-wheat spaghetti kept hot; 4 medium uncooked shallot(s) peeled and left whole; 2 tsp olive oil; 8 oz silken tofu about 1 cup; 0.5 cup(s) fresh watercress tough stems removed; 0.25 cup(s) fresh parsley flat-leaf variety, leaves only; 3 Tbsp fresh lemon juice; 0.125 tsp table salt or to taste; 0.125 tsp black pepper or to taste

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Ingredients

cooked whole-wheat spaghetti

9 cup(s), kept hot

uncooked shallot(s)

4 medium, peeled and left whole

olive oil

2 tsp

silken tofu

8 oz, about 1 cup

fresh watercress

½ cup(s), tough stems removed

fresh parsley

¼ cup(s), flat-leaf variety, leaves only

fresh lemon juice

3 Tbsp

table salt

⅛ tsp, or to taste

black pepper

⅛ tsp, or to taste

Instructions

Preheat oven to 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).
Place tofu, watercress and parsley in a blender or food processor and blend on low for 20 seconds; scrape down sides of container with a spoon. Add lemon juice and roasted shallots. Blend on high for 30 seconds and scrape down sides of container with a spoon; 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.

Notes

Store any extra sauce in the refrigerator for up to 5 days.

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