Pasta - Mostaccioli in Creamy Mushroom Sauce

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Mostaccioli in Creamy Mushroom Sauce

 

Recipe By :Soy of Cooking - Marie Oser

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons olive oil

1/8 teaspoon crushed red pepper

4 cloves garlic

1 cup sweet onion (Maui, Texas, or Vidalia)

1 cup chopped carrots

1/2 pound mushroom caps -- quartered

1/4 cup whole wheat flour

1/4 cup mirin OR dry sherry

2 cups beef-flavored vegetable broth -- boiling

1 1/4 cups lite silken tofu (firm) -- drained

1 cup soymilk lite

1 tablespoon tamari soy sauce

1/4 cup nutritional yeast

1 pound mostaccioli -- cooked according to package directions

 

In a large stovetop-safe serving dish, heat oil and crushed pepper over

medium-high heat for 1 minute. Add the next 3 ingredients, and saute 3 minutes.

Add mushrooms, and saute 5 minutes. Add flour, and stir 1 minute. Add mirin,

and stir 2 minutes. Add hot broth; stir to blend. Reduce heat and simmer 5

minutes, stirring frequently. Place tofu in food processor, and blend. Add

soymilk, tamari, and yeast; blend until smooth. Add tofu mixture to pan

ingredients, using a whisl to blend smoothly. Simmer mixture while preparing

pasta. Remove pan from heat, and add drained pasta to sauce. Toss to blend.

 

 

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Per serving: 351 Calories (kcal); 5g Total Fat; (12% calories from fat); 12g

Protein; 65g Carbohydrate; 0mg Cholesterol; 182mg Sodium

Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0