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Title: Fettucini Alfonso
Categories: Pasta Ethnic Main
Yield: 1 Servings
| 1 1/2 | c | Frozen corn kernels |
| 1 1/2 | c | Low fat, non-dairy (vegan) |
| Milk | ||
| 2 | tb | Tahini (optional) |
| 1 | tb | Onion granules |
| 1 | (15 5 oz.) can Great | |
| Northern Beans, rinsed and | ||
| Drained well | ||
| 1 | lb | Fettucini |
| x | Cracked black pepper | |
| [I made it w/o and it was | ||
| Fine - NP] |
Thaw the corn kernels by transferring them to a mesh strainer and placing them under hot, running tap water. Stir carefully until completely thawed, drain well, and measure
Place corn, milk (tahini , if using) and seasoning in a blender, and processuntil completely smooth. (It may take several minutes to completely pulverize the corn). Pour the the blended mixture in a medium saucepan and stir in the beans. Warm over medium-low until the beans are heated through, stirring often.
While sauce is heating, cook the fettucini in a large pat of boiling water until al dente. Drain well and return to the pot. Add the hot sauce and toss until evenly coated. Serve immediately, topping each portion with a generous amount of cracked pepper.
Per serving (6): Calories: 251, Protein: 1 gm., Carbohydrate: 30 gm., Fat 1 gm.
from The Uncheese Cookbook by Joanne Stepaniak (Book Publishing Co., 1994)
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