Vegan: Mushroom Pesto Pasta & Roasted Pepper Salad

[Guest guest]

I'll post a recipe for vegan 'parmesan' separately.

 

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<mx2 source= " MasterCook 5.0 " date= " November 22, 2000 " >

<Summ>

<Nam>

Mushroom Pesto Pasta

</Nam>

<Nam>

Roasted Pepper Salad

</Nam></Summ>

<RcpE name= " Mushroom Pesto Pasta " author= " Linda Gassenheimer " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Mushroom Pesto Pasta

 

Recipe By :Linda Gassenheimer

Serving Size : 2 Preparation Time :0:00

Categories : Entree Pasta

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil -- divided

1/4 pound portobello mushrooms -- sliced (2 cups)

1/2 medium onion -- sliced (1 cup)

1 cup fresh basil leaves -- washed and dried

1/2 cup flat-leaf parsley -- washed and dried

2 medium garlic cloves -- crushed

1/4 teaspoon salt

2 tablespoons water

1/4 cup grated parmesan cheese

1 tablespoon pine nuts

1/2 pound fresh linguine

salt and freshly ground black pepper

 

Bring 3 to 4 quarts of water to a boil in a large pot. Heat 1/2 tablespoon of

the oil in a small nonstick skillet on medium-high. Sauté mushrooms and onions

for 5 minutes. Meanwhile, combine the basil, parsley, garlic and salt in a food

processor and pulse until chopped. With the processor running, add the

remaining 1/2 tablespoon oil and the water. Process until smooth. If you don't

have a food processor, finely chop the herbs and garlic by hand and stir them

together with the other pesto ingredients.

 

Scrape the herb mixture into a large bowl and stir in the Parmesan, pine nuts

and mushroom mixture. Cook the linguine in the boiling water for 3 minutes or

until it's cooked but still firm. Drain and toss with the pesto sauce. Season

with salt and pepper to taste. Serve with salad.

 

Nutritional data per serving: 371 calories, 15 grams protein, 44 grams

carbohydrate, 17 grams fat, 39 percent of calories as fat, 5.4 grams fiber, 48

milligrams cholesterol, 535 milligrams sodium.

 

Cuisine:

" Italian "

Source:

" Knight Ridder/Tribune News Service "

S(Formatted by):

" Nancy Braswell, Nov-22-2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 160 Calories (kcal); 12g Total Fat; (65% calories from fat); 7g

Protein; 7g Carbohydrate; 8mg Cholesterol; 457mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

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

 

]]>

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<Serv qty= " 2 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Entree

</CatT>

<CatT>

Pasta

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " >

<IPrp>

divided

</IPrp>

</IngR>

<IngR name= " portobello mushrooms " unit= " pound " qty= " 1/4 " >

<IPrp>

sliced (2 cups)

</IPrp>

</IngR>

<IngR name= " onion " unit= " medium " qty= " 1/2 " >

<IPrp>

sliced (1 cup)

</IPrp>

</IngR>

<IngR name= " fresh basil leaves " unit= " cup " qty= " 1 " >

<IPrp>

washed and dried

</IPrp>

</IngR>

<IngR name= " flat-leaf parsley " unit= " cup " qty= " 1/2 " >

<IPrp>

washed and dried

</IPrp>

</IngR>

<IngR name= " garlic cloves " unit= " medium " qty= " 2 " >

<IPrp>

crushed

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " water " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " grated parmesan cheese " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " pine nuts " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " fresh linguine " unit= " pound " qty= " 1/2 " ></IngR>

<IngR name= " salt and freshly ground black pepper " ></IngR>

<IngR></IngR>

<DirS>

<DirT>

Bring 3 to 4 quarts of water to a boil in a large pot. Heat 1/2 tablespoon of

the oil in a small nonstick skillet on medium-high. Sauté mushrooms and onions

for 5 minutes. Meanwhile, combine the basil, parsley, garlic and salt in a food

processor and pulse until chopped. With the processor running, add the

remaining 1/2 tablespoon oil and the water. Process until smooth. If you

don & apos;t have a food processor, finely chop the herbs and garlic by hand and

stir them together with the other pesto ingredients.

</DirT>

<DirT>

Scrape the herb mixture into a large bowl and stir in the Parmesan, pine nuts

and mushroom mixture. Cook the linguine in the boiling water for 3 minutes or

until it & apos;s cooked but still firm. Drain and toss with the pesto sauce.

Season with salt and pepper to taste. Serve with salad.

</DirT>

<DirT>

Nutritional data per serving: 371 calories, 15 grams protein, 44 grams

carbohydrate, 17 grams fat, 39 percent of calories as fat, 5.4 grams fiber, 48

milligrams cholesterol, 535 milligrams sodium.

</DirT>

</DirS>

<Natn>

Italian

</Natn>

<Srce>

Knight Ridder/Tribune News Service

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Nov-22-2000 " />

</RcpE>

<RcpE name= " Roasted Pepper Salad " author= " Linda Gassenheimer " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Roasted Pepper Salad

 

Recipe By :Linda Gassenheimer

Serving Size : 2 Preparation Time :0:00

Categories : Salad Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

several leaves of washed -- ready-to-eat,

-- Italian greens

1 cup rinsed and drained canned cannellini beans

1 cup drained and sliced canned roasted red pepp

1 teaspoon olive oil

1 teaspoon balsamic vinegar

salt and freshly ground black pepper

 

Arrange salad leaves on 2 dinner plates. In a small bowl, toss the beans,

peppers, olive oil and vinegar together. Add salt and pepper to taste. Spoon

over lettuce.

 

Nutritional data per serving: 228 calories, 10 grams protein, 43 grams

carbohydrate, 3 grams fat, 13 percent of calories as fat, 9.2 grams fiber, no

cholesterol, 813 milligrams sodium.

 

Cuisine:

" Italian "

Source:

" Knight Ridder/Tribune News Service "

S(Formatted by):

" Nancy Braswell, Nov-22-2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 20 Calories (kcal); 2g Total Fat; (96% calories from fat); 0g

Protein; trace 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

 

]]>

</RTxt>

<Serv qty= " 2 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Salad

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " several leaves of washed " >

<IPrp>

ready-to-eat, italian-style salad greens

</IPrp>

</IngR>

<IngR name= " rinsed and drained canned cannellini beans (white kidney beans) "

unit= " cup " qty= " 1 " ></IngR>

<IngR name= " drained and sliced canned roasted red peppers " unit= " cup "

qty= " 1 " ></IngR>

<IngR name= " olive oil " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " balsamic vinegar " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt and freshly ground black pepper " ></IngR>

<DirS>

<DirT>

Arrange salad leaves on 2 dinner plates. In a small bowl, toss the beans,

peppers, olive oil and vinegar together. Add salt and pepper to taste. Spoon

over lettuce.

</DirT>

<DirT>

Nutritional data per serving: 228 calories, 10 grams protein, 43 grams

carbohydrate, 3 grams fat, 13 percent of calories as fat, 9.2 grams fiber, no

cholesterol, 813 milligrams sodium.

</DirT>

</DirS>

<Natn>

Italian

</Natn>

<Srce>

Knight Ridder/Tribune News Service

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Nov-22-2000 " />

</RcpE></mx2>