Tofu adds creaminess and body to this sauce without all the saturated fat that you’d get from cream. And of course, soy-based tofu also contributes healthful phytochemicals and quality protein. This is also good on either hot or cool pasta; the recipe makes enough sauce for 1 pound dried pasta.
Combine all the ingredients in a food processor or blender and blend until smooth. The garlic flavor gets stronger and the greens start to lose their color the longer the sauce stands, so I think it’s best used within an hour or so after pureeing.
© 2004 John Ash. All rights reserved.