sauces

Ingredients

• 4 medium shallot(s), peeled and left whole
• 2 tsp olive oil
• 8 oz silken tofu, about 1 cup
• 1/2 cup watercress, tough stems removed
• 1/4 cup parsley, flat-leaf variety, leaves only
• 3 Tbsp fresh lemon juice
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 9 cup cooked whole-wheat spaghetti, kept hot

Instructions

• Preheat oven to 450°F.
  
  
• Place shallots on a large sheet of aluminum foil. Bring four corners of foil together to make an open pouch. Pour oil over shallots and pinch foil ends together to close pouch; place on a baking sheet. Roast for 25 minutes. Carefully remove pouch from oven, open and let shallots cool (use oven mitts and keep face away from pouch when opening).
  
  
• Place tofu, watercress and parsley in a blender or food processor and blend on low for 20 seconds; scrape down sides of container with a spoon. Add lemon juice and roasted shallots. Blend on high for 30 seconds and scrape down sides of container with a spoon; season to taste with salt and pepper. Blend on low for 20 seconds more; serve over spaghetti. Yields about 1 1/2 cups of spaghetti and 1/2 cup of sauce per serving.

Notes