Basil Sauce Fettuccine  

Servings: 4

10 1/2 oz. Tofu, silken soft, drained
1 tsp. Onion powder
1/8 tsp. Chili powder
1/4 tsp. White pepper
1 Tbs. Basil, fresh, chopped
1 Tbs. Olive oil

2 cloves Garlic, minced
3/4 Cup Parmesan cheese, LF, grated
2 Tbs. Milk, 1% or nonfat
4 Cups Spinach pasta, cooked, heated
1 Tbs. Parsley, fresh, chopped

In food processor or blender, blend tofu until smooth; add onion powder, chili powder, pepper, and basil. In nostick skillet, heat oil over medium heat; add garlic and saute 1 minute. Turn heat to low; add tofu mixture, stir in Parmesan cheese, and cook 2-3 minutes, stirring constantly until cheese melts. Add milk; stir to blend and to thin sauce.