Guest guest Posted August 2, 1999 Report Share Posted August 2, 1999 * Exported from MasterCook * Fettuccini With Wineless Mushroom Cream Sauce Recipe By :Veggie Life Magazine, November 1998, page 52 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup minced onion 2 cups sliced mushrooms 2 tablespoons butter or vegetable margarine 1 clove garlic -- minced 2 tablespoons unbleached white flour 1/4 cup apple cider 1 1/4 cups nonfat milk or soy milk 1 1/2 teaspoons Dijon-style mustard 1/2 teaspoon salt 1/2 teaspoon dried tarragon 1/2 teaspoon oregano 8 ounces dry fettuccini -- (eggless if desired) 1 cup fresh or frozen peas 1/4 cup chopped -- parsley 2 tablespoons grated -- lowfat Parmesan -- cheese (optional) Makes 6 servings This versatile sauce is good in all sorts of recipes. Thin it with vegetable stock for a delicious cream of mushroom soup. With or without the onions and mushrooms, you can use it in creamed spinach or macaroni and cheese. 1. Set a large pot of water to boil. In a large saucepan over medium- high heat, saute onion and mushrooms in butter or margarine. When onions are almost translucent, add garlic, and saur~ another 1/2 minute. Sprinkle flour over top, and cook, stirring constantly, for 1/2 minute more. 2. Reduce heat to medium. Pour in cider, milk, mustard, salt, tar- ragon, and oregano. Cook, stirring continuously, until sauce thickens, about 4 minutes. Set aside and keep warm. 3. Cook fettuccini in boiling water until almost al dente. Drain pasta and add to saucepan along with peas, parsley, and cheese, if desired. Cook, stirring frequently, until peas are tender and sauce has warmed through, about 3 minutes. LACTO/OV0/VEGAN PER SERVING: 305 CAL (26% from fat), 10g PROT. 9g FAT, 46g CARB. 1241mg SOD, 2mg CHOL. 3.7g FIBER - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (10% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 195mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlicky Fettucine with Pine Nuts Recipe By :from Susie Kaufman Serving Size : 4 Preparation Time :0:00 Categories : Pasta & Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pint olive oil 3 dried chilies -- sliced 4 garlic cloves -- skinned and crushed 12 oz fettucine -- cooked 'al dente' 2 oz pine nuts -- browned under the grill 3 tbsp chopped fresh basil Heat the oil in a pan, add the chilies and gently infuse for 5 minutes. Set aside to cool, then remove the chiles. Return the pan to a low heat, add the garlic and cook for 1-2 minutes to soften. Pour the flavored oil over the hot, drained fettucine. Toss with the pine nuts and chopped basil until well done. Serve immediately. | - - - - - - - - - - - - - - - - - - - Per serving: 621 Calories (kcal); 34g Total Fat; (48% calories from fat); 14g Protein; 66g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : NOTES: Serves 4 -- One for garlic-lovers, but beware, it could be anti-social! The amount of garlic infused in the oil is large, but necessary for the simply delicious taste and aroma of this dish. A hint of chili and the creamy crunch of pine nuts also flavors these thin, flat noodles. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Linguine w/Red Pepper Sauce Recipe By :Southern Living Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Pasta & Pasta Sauces Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 2 teaspoons olive oil 3 cups chopped sweet red pepper 2 cloves garlic -- minced 1/3 cup chopped fresh basil 1/4 cup balsamic vinegar 1/4 teaspoon salt or to taste 1/8 teaspoon freshly ground pepper 6 cups hot cooked linguine Coat a nonstick skillet with cooking spray. Add olive oil. Place over medium heat until hot. Add sweet red pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside and cool slightly. Place pepper mixture in container of blender or food processor. Add chopped basil and next 3 ingredients. Cover and process until smooth, stopping once or twice to scrape sides. For each serving, top 1 cup of pasta with 1/4 cup of pepper sauce. Garnish if desired. Serve immediately. - - - - - - - - - - - - - - - - - - - Per serving: 17 Calories (kcal); 2g Total Fat; (73% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Linguini With Wild Mushroom Sauce Recipe By :Vegetarian Times Magazine, September 1998, page 38 Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes Pasta & Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 2 cloves garlic -- minced 1 medium green bell pepper cut into thin strips 1 medium red bell pepper cut into thin strips 8 ounces small white mushrooms ( 2 1/2 cups) -- quartered 3 ounces shiitake mushrooms (1 1/4 cups) -- stemmed and sliced 2 tablespoons all-purpose flour 1 cup vegetable broth Salt and freshly ground black pepper -- to taste 1/2 cup finely chopped parsley 3/4 pound cooked linguine 4 SERVINGS DAIRY-FREE Here's a simple yet flavorful pasta dish that is ready to eat in just under 30 minutes. Lightly coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and garlic and cook, stirring often, 5 minutes. Add bell peppers and mushrooms. Cover and cook 3 to 4 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in broth until well blended. Cover and cook over medium-low heat for 5 minutes. Season to taste with salt and pepper. Remove from heat and stir in parsley. Toss pasta with mushroom mixture. Serve right away. PER SERVING: 422 CAL.; 16G PROT.; 4G TOTAL FAT (0 SAT. FAT); 87G CARB.; 0 CHOL.; 283MG SOD.; 7G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 5g Total Fat; (11% calories from fat); 11g Protein; 65g Carbohydrate; 2mg Cholesterol; 1635mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mint Pesto Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Pasta & Pasta Sauces Sauces & Seasonings Valeria Truitt Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil 1/4 cup water 2 bunches fresh mint -- (4 oz total) trimmed (2 cups leaves) 1/2 cup freshly grated Parmesan cheese 3 tablespoons chopped pistachio nuts 1 teaspoon salt 1/4 teaspoon freshly ground pepper Puree all ingredients in blender until smooth. Valeria Truitt - - - - - - - - - - - - - - - - - - - Per serving: 484 Calories (kcal); 54g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2137mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates NOTES : NOTES: Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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