10 ounces dried porcini mushrooms
10 ounces dried chanterelle mushrooms
1 1/2 cups nondairy milk
1/2 pound fettuccine
7 ounces silken tofu
1/4 cup nutritional yeast flakes
1/8 cup vegan parmesan
2-3 tablespoons vegan butter
salt and pepper, to taste
2 cloves garlic, minced
1 cup spinach, chiffonade cut
1/4 cup basil, chopped
1/4 cup parsley, chopped
1. Soak the mushrooms in the milk for 30 minutes. Strain the mushrooms and reserve the milk. Slice the mushrooms thinly.
2. Cook the pasta according to package directions, until slightly underdone, and drain. Reserve 1/2 cup pasta water. In a food processor, blend the tofu, reserved milk, nutritional yeast flakes, and parmesan.
3. In a medium pan on medium heat, melt butter with salt. Saute mushrooms and garlic until tender. Add the spinach and basil to the pan until they are wilted.
4. Next, add the tofu mixture, parsley, and pasta water to the pan. Cook low until it starts to thicken. Toss with fettuccine noodles.
Serve with cheezy garlic bread.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/07/fettuccine-alfredo.html