Spaghetti with Creamy Herb Sauce
- Total Time
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.
cooked whole-wheat spaghetti9 cup(s), kept hot
uncooked shallot(s)4 medium, peeled and left whole
olive oil2 tsp
silken tofu8 oz, about 1 cup
fresh watercress½ cup(s), tough stems removed
fresh parsley¼ cup(s), flat-leaf variety, leaves only
fresh lemon juice3 Tbsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- 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.