Email to Kim W      

Recipe Categories: krwact's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS Mixes Muffins PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SideDishes SNACKS SOUPSandSTEWS Spreads VEGETABLES VEGETARIAN

Creamy Green Goddess Sauce - Core




Source of Recipe


WW Community


Recipe Introduction


Core Recipe
Servings | 6



List of Ingredients




4 medium shallot(s), peeled and left whole
2 tsp olive oil
8 oz silken tofu, about 1 cup
1/2 cup watercress, tough stems removed
1/4 cup parsley, flat leaf variety, leaves only
3 Tbsp fresh lemon juice
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Recipe



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).

Put tofu, watercress and parsley in a blender 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. (Note: Store any extra sauce in refrigerator for up to 5 days.)