Ingredients
- 6 ounces fettuccini noodles
- 1 tablespoon oil
- 1 medium onion, chopped
- 2 1/2 cups sliced mushrooms
- 2 teaspoons thyme
- 1 cup cottage cheese
- 1 1/2 cups mashed tofu
- 1 egg
- 2 tablespoons soy sauce or tamari
- 1 cup fresh or frozen peas
- 1/2 cup whole wheat bread crumbs
- 2 teaspoons oil
Make it step by step
- Cook the noodles in boiling water til done (al dente), then drain. Heat the oil in a skillet. Saute the onion for a couple of minutes, then add the mushrooms and thyme. Cook for a few minutes more. Place the tofu, cottage cheese, egg and soy sauce in a blender or food processor. If using firm tofu, add 2-4 tablespoons of water. Blend until smooth and creamy. Mix together the noodles, the sauteed vegetables, the tofu mixture and the peas.
- Place in an oiled baking dish. Top with the bread crumbs and drizzle with the 2 teaspoons oil. Bake at 350 degrees F for 20 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.