1. Cook pasta as directed and drain. Set aside
2. Saute mushrooms and most walnuts in coconut oil, 2 oz of the brandy, 1 TBS sugar over medium heat until mushrooms look cooked through. Add most of the scallions and cook about 2 minutes. Add the pasta and salt. Stir until uniform, remove from heat, and place on serving plate.
3. Cover with parmesan and any leftover walnuts and scallions.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 2|
|Calories from Fat: 292 (54%)|
|Amt Per Serving||% DV|
|Total Fat 32.4g||43 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 22mg||7 %|
|Sodium 396.8mg||14 %|
|Potassium 886.6mg||23 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 15g|
|Protein 25.6g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 538
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