Rating: 5 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This dish has endless variations: Substitute chicken, pork, or shrimp for the tofu and almost any kind of pasta for the fettuccine. Or add vegetables of your choice.

Recipe by Cooking Light April 2001

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Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

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  • Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Nutrition Facts

465 calories; calories from fat 29%; fat 14.5g; saturated fat 2.3g; mono fat 5.3g; poly fat 6g; protein 23g; carbohydrates 60.8g; fiber 4.5g; cholesterol 1mg; iron 9.6mg; sodium 713mg; calcium 174mg.
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