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


Recipe Summary

4 servings (serving size: 2 cups)


Ingredient Checklist


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

  • 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.