With wild mushrooms, whole wheat pasta, and a cream sauce, it is delicious rich satisfaction without the guilt :)
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| Linguine with Herbed Mushroom Cream Sauce |
1/4 cup dried wild mushrooms
1 tsp vegetable oil
13 oz protein of your choice (I like Gardein Beefless Tips or seitan)
1 tbsp flour
1/4 tsp each of sage, basil, marjoram, and tarragon
1/8 to 1/4 tsp cayenne pepper
1/2 tsp parsley
1/4 tsp salt
1/4 cup Vegenaise or other vegan mayo
6 oz whole wheat pasta
Directions:
Heat salted water to boil for the pasta. Soak the wild mushrooms in 3/4 cup hot water for 15 minutes.
Heat the oil in a frying pan and brown the seitan or Gardein. Sprinkle the tbsp of flour over the protein and stir to distribute.
Cook the pasta according to package directions.
Add the herbs, pepper, parsley and salt to the pan and stir to combine. Drain the mushrooms and reserve the liquid. Give the mushrooms a rough chop and add them to the pan along with the soaking water. Let it simmer while the pasta cooks. When it has thickened up a bit and your pasta is almost done, add the Vegenaise to the pan and stir it in. Finally, add the pasta to the sauce and serve. I like to sprinkle a little more parsley over the top to give the dish a pop of color.
For 3 servings
Nutritional information from caloriecount.about.com
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| Awesome Vegan Pasta |
| Nutrition Facts | ||||||
Serving Size 209 g
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Amount Per Serving
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Calories
538
Calories from Fat
191
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% Daily Value*
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Total Fat
21.2g
33%
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Saturated Fat
2.3g
11%
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Trans Fat
0.0g
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Cholesterol
0mg
0%
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Sodium
802mg
33%
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Total Carbohydrates
55.3g
18%
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Dietary Fiber
8.9g
36%
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Sugars
3.3g
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Protein
29.6g
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Nutrition Grade C
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* Based on a 2000 calorie diet
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