Instructions: 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 saute 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.

Tip: A combination of green and white fettuccine makes this a very attractive dish.

NOTES : 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. The alfredo sauce is in the new pasta book.

"There still seems to be a lot of confusion about what tofu is, and a certain amount of what I call "fear of tofu", namely uncertainty as to what to do with it. The following [recipe is] designed to demonstrate the superb versatility of tofu. " [Atlas]

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