Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
572
Calories
22g
Protein
20g
Fat
74g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 Grams Pasta
- 2 1/2 Cups Sliced Mushrooms
- 1 Large Onion (Chopped)
- 1 Tsp Basil
- 1 Tsp Oregano
- 1 Tsp Thyme
- 3/4 Cup Cooking Sherry
- 2 Tbsp Tofutti Cream Cheese
- 1 Cup Soy Milk
- 1-2 Cloves Garlic (Crushed)
- Salt and Pepper to Taste
- =
Directions
1
In a large pot, boil water for pasta. While pasta is cooking, saute onions in olive oil for about 5 mins. Add sliced mushrooms to the onions and continue to saute. Add the herbs and salt and pepper. Once the mushrooms are cooked, add the sherry and mix in the cream cheese. Let the wine and cream cheese sauce reduce a little and then add the soy milk. Add the garlic and let the sauce thicken for a couple of minutes before pouring over the cooked pasta.
Recipe sourced from
fandom