Creamy Green Goddess Sauce over Spaghetti

Oh how versatile! Use this sauce as a vegetable dip, or thin it out with water and use as a sauce for chicken, fish or whole-wheat pasta.

Ingredients

4 medium shallot(s), peeled and left whole
2 tsp olive oil

8 1/2 oz silken tofu
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

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9 cup cooked whole-wheat spaghetti

Directions

Preheat oven to 450F.

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.)

Put tofu, watercress and parsley in a blender and blend on low for 20 seconds; scrape down sides of container. Add lemon juice and roasted shallots. Blend on high for 30 seconds and scrape down sides of container. 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. (Note: Store any extra sauce in refrigerator for up to 5 days.)

Makes 6 servings
Prep Time: 15 minutes

Cook Time: 25 minutes