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| 12 x ca. 30 g | Fettucine;, (dried) |
| 2 Esslöffel | Broth or water |
| 3 mittel | Cloves garlic crushed |
| 12 1/3 x ca. 30 g | Soft silken tofu; (pkg.) |
| 1/2 Tasse | Soy milk; (fat-free or low fat) |
| 1 1/2 x ca. 30 g | Ff Parmesan; (1/3 cup), grated |
| 2 Tasse | Cooked corn; (3 ears) or frozen/canned, drained |
| 1 | Fresh hot chili or 4 oz. can chopped mild chiles |
| 1 Teelöffel | Salt; (optional), freshly ground black pepper |
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Bring a large pot of water to a boil (can be salted water). Add fettuccine; stir to prevent sticking. Cook until fettuccine is just tender, 10 to 12 minutes.
Meanwhile spray a small skillet with vegetable spray (like Pam). Add garlic and cook until golden adding broth or water as needed, about 2 to 3 minutes. In food praocessor, combine tofu, milk, 1/3 cup Parmesan and garlic with broth. Process until smooth and creamy.
Drain fettuccine well and return to cooking pot. Add tofu mixture and toss to coat, then stir in corn, chilies, and salt if using. Warm through over low heat, stirring occasionally. Season with freshly ground pepper and toss again. Serve at once, passing additional Parmesan to sprinkle on top.
Meal Plan: Serve with fresh bread, sauteed summer squash and a salad of mixed greens and cherry tomatoes.
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