8

Spaghetti with Creamy Herb Sauce

Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Moderate
This creamy Green Goddess sauce is so fresh and versatile: use it as a vegetable dip or thin it out with a little water as a sauce for chicken or fish.
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

tsp, or to taste

black pepper

tsp, or to taste

Instructions

  1. Preheat oven to 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. 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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