1 Tbsp. olive oil
1 small yellow onion, chopped
1 Tbsp. dry white wine
1/3 cup blanched almonds
6 oz. silken tofu
1 Tbsp. white miso paste
1 1/2 cups soy milk
1/2 tsp. salt or more, to taste
Dash ground nutmeg
1 lb. fettuccine
2 Tbsp. minced fresh parsley
• Heat the oil in a skillet over medium heat. Add the onion, cover, and cook without browning, until the onion is tender, about 5 to 7 minutes. Stir in the wine and set aside.
• Finely grind the almonds in a blender or food processor. Add the reserved onion mixture and purée until smooth. Add the tofu and miso and process until blended. Add 1 cup of the soy milk and the salt, nutmeg, and cayenne and process until smooth. Slowly add as much of the remaining soy milk as necessary until the desired consistency is reached.
• Transfer the sauce to a saucepan and heat over low heat. Taste to adjust the seasonings. Keep the sauce warm until the pasta is ready.
• Cook the fettuccine in a large pot of boiling salted water until it is al dente, about 10 minutes. Drain well and place in a shallow serving bowl. Add the sauce and toss to combine.
• Sprinkle with the parsley and serve hot.
Makes 4 servings