Spaghetti with creamy herb sauce
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
In addition to being great on pasta, use the sauce as a dip with fresh vegetables or chips, a sauce for rice bowls, or on cooked vegetables.
Ingredients
Shallot
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
Cooked whole-wheat spaghetti
9 cup(s), kept hot
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.
4
Serving size: about 1 1/2 cups of spaghetti and 1/2 cup of sauce
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.