366 Dairy Free - Linguine with Cognac Portobello Cream

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* Exported from MasterCook *

 

Linguine with Cognac Portobello Cream

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup pecan halves

2 shallots

1 clove garlic

2 tablespoons olive oil

2 cups chopped portobello mushrooms (about 1/3

lb)

1/4 cup Cognac (or brandy)

salt and freshly ground black pepper

1 cup silken tofu -- drained

1/4 cup soy milk (or more)

1 pound linguine -- cooked al dente and drained

 

Preheat the oven to 375F. Spread the pecans on a baking sheet and bake for 5 to

8 minutes. Set aside and allow to cool. In a food processor, mince the

shallots and garlic, add the toasted pecans and process until finely ground.

Heat the oil in a large skillet over medium heat, add the pecan mixture and

cook, stirring, until fragrant. Add the mushrooms, and cook 3 minutes until the

mushrooms begin to soften. Add the cognac and cook, stirring for 2 minutes.

Season with salt and pepper to taste. Remove from the heat and gradually stir

in the tofu and soy milk to make a thick creamy sauce. If the sauce is too

thick, add more soy milk until the desired consistency is reached. Adjust the

seasonings. Combine the hot cooked pasta with the sauce, tossing to mix well,

and serve immediately.

 

Description:

" This elegant sauce will elevate your pasta to new heights. "

 

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Per serving: 575 Calories (kcal); 18g Total Fat; (27% calories from fat); 16g

Protein; 88g Carbohydrate; 0mg Cholesterol; 9mg Sodium

Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

 

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