|
In a medium saucepan, heat the oil over medium heat. Add the onion and garlic, cover, and cook until soft, about 5 minutes. Stir in the wine and remove from heat, set aside.
In a high speed blender, grind the cashews to a powder. Add the onion-garlic mixture, tofu and yeast and process until smooth. Add the soy milk, marinara sauce, and salt, and blend until smooth. Transfer to the saucepan with the onion-garlic mixture and heat over low heat, stirring occasionally. Keep warm.
In a large pot of boiling salted water, cook the fettuccine over medium-high heat, stirring occasionally, until al dente, about 10 minutes. Drain the past and return it to the pot. Toss with the sauce. Taste and adjust the seasonings, if necessary. Serve sprinkled with the parsley and a few grindings of black pepper.
|
