Creamy Green Goddess Sauce over Spaghett
Source of Recipe
weight watchers
Recipe Introduction
6 servings (1 1/2 c of spaghetti & 1/2 c sauce per serving)
6 points each
List of Ingredients
4 med shallots, peeled and left whole
2 tsp olive oil
8 oz silken tofu, about 1 c
1/2 c watercress, tough steams removed
1/4 c parsley, flat leaf variety, leaves only
3 TBS fresh lemon juice
1/8 tsp salt, or to taste
1/8 tsp black pepper, or to taste
9 c cooked whole-wheat spaghetti, kept hotRecipe
Preheat oven to 450*F. Place shallots on a lrg 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 mins. Carefully remove pouch from oven, open and let shallots cool. Put tofu, watercress and parsley in a blender and blend on low for 20 sec; scrape down sides of container with a spoon. Add lemon juice and roasted shallots. Blend on high for 30 sec and scrape down sides of container with a spoon; season to taste with salt and pepper. Blend on low for 20 sec more; serve over spaghetti.
Store extra sauce in refrigerator for up to 5 days.
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