Alfredo's Fettuccine Revisited

This is a lightened up version, of Fettuccine Alfredo, from pasta for all Seasons, by Robin Robertson. The boys loved it, with Deuce asking for seconds! I wanted to add spinach, to it, but resisted, and just served it on the side.

Ingredients:

1 Tbsp. olive oil

1/4 cup chopped onion

1/2 cup raw cashews

1/2 cup soft tofu

1 cup soy milk (I used regular skim)

1/3 cup soy Parmesan, plus extra for the table (I used regular)

Salt and freshly ground white pepper, to taste

1 lb. fettuccine noodles

2 Tbsp. minced fresh flat-leaf parsley

Instructions:

Heat the oil in a large skillet over medium heat, add the onions, cover, and cook until very soft, about 7 or 8 minutes. In a food processor, finely grind the cashews, then add the onions and process to a paste. Add the tofu and soy milk and process until well blended.

Transfer the mixture to a saucepan, stir in the grated soy cheese and salt and pepper, and keep warm over very low heat. Cook the fettuccine in a large pot of boiling salted water until it is al dente, about 3 to 4 minutes for fresh pasta or about 10 minutes for dried. Drain the fettuccine and place in a shallow serving bowl. Add the sauce and toss to combine. Divide the pasta among individual plates or keep it in the serving bowl and sprinkle with the parsley. Pass additional cheese at the table.