1/2 TBSP organic olive oil
1/2 medium sweet onion, chopped
2 cloves garlic, chopped
1 TBSP dry white wine
1/3 cup almonds
4 ounces of soft silken tofu, drained (I use Mori-Nu)
1 TBSP mellow white miso paste
1 1/2 cups Rice Dream Original, rice milk
1/2 teaspoon sea salt
freshly grated nutmeg (just a pinch)
pinch of cayenne
pinch of fine ground black pepper
16 oz pasta
2 TBSP fresh organic parsley, minced
Heat the olive oil in a skillet over medium heat. Add the onion, cover and cook until softened, about 4 minutes. Add garlic and cook 1 more minute. Take off burner/turn off heat and stir in the white wine. Set aside.
Blanch the almonds- Boil some water. Put almonds in and boil for 45 seconds on rolling boil. Take almonds out of the water ASAP and strain. Rinse with COLD water for 10-15 seconds. Slip skins off and put naked almonds in the bowl.
Finely grind the almonds in a food processor. Add onion mixture and process until smooth. Add tofu and miso, process. Add 1 cup rice milk, the salt, nutmeg, cayenne & black pepper, process until smooth. Slowly add as much of the remaining 1/2 cup of rice milk as necessary until a sauce-like consistency is achieved. I like to use all of it because the sauce thickens up over time.
Transfer to a medium sized saucepan over low heat. Heat it up slowly. Taste and adjust the seasonings, keep warm.
Cook your pasta in a large pot of water, until al dente. Drain and place in a large serving dish. Add sauce & toss. Sprinkle top with parsley.