Pureed silken tofu has an ultra-creamy, custardy texture that is perfect for sauces such as this, or as a base for dips and salad dressings. Look for it in the produce section of any supermarket.

12-ounce package fettuccine
2 tablespoons light margarine
3 cloves garlic, crushed
1-pound tub or about 1 1/2 10-ounce aseptic packages silken tofu
1/2 cup low-fat milk or soy milk
1/2 cup grated fresh Parmesan cheese
1 teaspoon salt
Freshly ground pepper to taste
Extra Parmesan cheese, optional

Bring water to a boil in a large pot. Cook the noodles in rapidly simmering water until al dente, about 10 to 12 minutes, then drain.

In the meantime, heat the oil in a small skillet. Add the crushed garlic cloves and sauté over medium-low heat for 2 to 3 minutes, or until they are golden. Remove from the heat and discard the garlic cloves.

Combine the next 4 ingredients in a food processor and pour in the melted margarine from the skillet. Process until completely smooth and creamy. Combine the hot, drained noodles and the sauce in a large serving bowl and toss together. Season to taste with freshly ground pepper and toss again. Serve at once. Pass around extra grated Parmesan cheese to whoever wants some.

A combination of green and white fettuccine makes this a very attractive dish. There ya have it!