pasta - Pasta Primavera

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* Exported from MasterCook *

 

Pasta Primavera

 

Recipe By :Bryanna Clark Grogan & Joanne Stepaniak

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons water plus 1 tablespoon fresh lemon juice

OR

4 tablespoons nonalcoholic white wine

1 small onion -- sliced

2 cloves garlic -- minced

1 head broccoli -- thinly sliced

1 red bell pepper -- sliced into thin strips

12 large fresh mushrooms -- thinly sliced

1 cup frozen peas -- thawed

1/2 cup sliced black olives

1/2 cup fresh basil leaves -- torn and lightly packed

2 cups dairy-free milk (soy, almond, or rice)

1 cup water

1/2 cup unbleached all-purpose flour -- `

3 tablespoons All-Season Blend -- see directions

2 teaspoons onion granules

1 teaspoon garlic granules

1/2 teaspoon salt

pinch ground white pepper

1 pound fettucine

 

Heat the water and lemon juice (or wine) in a large skillet or wok, and cook the

onin, garlic, and broccoli pieces for 5 minutes. Add the pepper strips and

mushrooms. Cook for 5 to 10 minutes, or until just crisp-tender. Stir in the

thawed peas, and cook for 5 minutes longer. Add the olives and basil. Cover

and set aside.

 

To make a cheezy bechamel sauce, place the milk, water, flour, All-Season Blend,

onion and garlic granules, salt, and pepper in a blender, and process until

smooth. Pour iinto a medium saucepan, and cook, over medium heat, stirring

almost constantly, until slightly thickened (about 10 to 15 minutes). Cover and

remove from the heat.

 

While the sauce is heating, cook the fettucine in a large pot of boiling water

until al dente. Drain the noodles; transfer to a large bowl or return to the

pot, and toss with the warm sauce and vegetables.

 

All-Season Blend: You can use this in any number of recipes, in homemade

breadins mixes, or as a flavoring for broth. The amounts below will yield 1 1/4

cups. Place all the ingredients in a blender or food processor, and process

until finely ground. Store leftovers in a covered container at room

temperature.

1 1/2 cups nutritional yeast

3 tablespoons salt

1 tablespoon onion granules

1 tablespoon paprika

2 teaspoons garlic granules

1 teaspoon dried parsley flakes

1/2 teaspoon turmeric

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried marjoram leaves

1/4 teaspoon ground dill seed

 

Source:

" Dairy-Free and Delicious "

Copyright:

" 2001 Brenda Davis, Bryanna Clark Grogan, Joanne Stepaniak "

 

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Per Serving (excluding unknown items): 364 Calories; 3g Fat (7.3% calories from

fat); 15g Protein; 71g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 338mg

Sodium. Exchanges: 4 Grain(Starch); 2 Vegetable; 0 Fruit; 0 Fat.

 

NOTES : This outstanding vegetable and pasta combination is married with a

magnificent bechamel sauce. You can garnish it nicely with freshly ground black

pepper, fresh parsley, and dairy-free soy Parmesan.

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