Fettucine "Alfredo" - Series 5
There is nothing quite like pasta to make us happy. In fact, did you know
that the combination of pasta and vegetables--without protein--is the
perfect "feel good" food? This combination is the best de-stresser; you
bring together the calming endurance of noodles with the vitality of rich,
braised vegetables in a creamy sauce--giving you the calm--and strength of
character--to face life's little adventures.

What You'll Need
extra virgin olive oil
4-5 shallots, minced
sea salt
3 leeks, split lengthwise, rinsed well, 1-inch slices
3-4 tablespoons mirin or white wine
1⁄2 cup soy milk, plain
several leaves fresh basil, shredded
1⁄2 cup walnut pieces
1 pound udon noodles (or fettucine)
several sprigs fresh basil, for garnish

Instructions
Heat a small amount of oil in a skillet. Saute shallots, with a pinch of
salt, for 1-2 minutes. Add leeks, a pinch of salt and saute 1-2 minutes.
Add mirin, cover and cook over low heat until leeks are browned on the edges
and quite limp, about 20 minutes, stirring occasionally to prevent sticking.
While the leeks cook, bring a pot of water to a boil and cook udon al
dente, 8-10 minutes. Drain and rinse--Japanese noodles are coated with salt
and require rinsing for the best flavor.
Heat a dry skillet and pan toast walnuts until just fragrant. Transfer to
a bowl and set aside.
When the leeks are ready, add soy milk, fresh basil and season lightly with
salt. Simmer, uncovered for about 5 minutes, until the rice milk reduces a
bit.
To serve, simply toss cooked noodles with cooked leek sauce and toasted
walnut pieces. Transfer to a serving platter and serve garnished with fresh basil sprigs. Makes 4-6 servings.