Try this Fettuccini with Wineless Mushroom Cream Sauce recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1/4 c Onion ; minced
1/2 ts Salt
; desired)
2 tb Butter or vegetable
1/2 ts Oregano
2 c Mushrooms ; sliced
1/4 c Apple cider
1 1/2 ts Dijon-style mustard
; cheese (optional)
2 tb Unbleached white flour
1 1/4 c Nonfat milk or soy milk
1 c Fresh or frozen peas
1 Garlic ; minced
1/2 ts Dried tarragon
8 oz Dry fettuccini; (eggless if
2 tb Grated; lowfat Parmesan
1/4 c Chopped; parsley

Servings

INSTRUCTIONS

Makes 6 servings This versatile sauce is good in all sorts of recipes. Thin it with vegetable stock for a delicious cream of mushroom soup. With or without the onions and mushrooms, you can use it in creamed spinach or macaroni and cheese. 1. Set a large pot of water to boil. In a large saucepan over medium- high heat, saute onion and mushrooms in butter or margarine. When onions are almost translucent, add garlic, and saur~ another 1/2 minute. Sprinkle flour over top, and cook, stirring constantly, for 1/2 minute more. 2. Reduce heat to medium. Pour in cider, milk, mustard, salt, tar- ragon, and oregano. Cook, stirring continuously, until sauce thickens, about 4 minutes. Set aside and keep warm. 3. Cook fettuccini in boiling water until almost al dente. Drain pasta and add to saucepan along with peas, parsley, and cheese, if desired. Cook, stirring frequently, until peas are tender and sauce has warmed through, about 3 minutes. LACTO/OV0/VEGAN PER SERVING: 305 CAL (26% from fat), 10g PROT. 9g FAT, 46g CARB. 1241mg SOD, 2mg CHOL. 3.7g FIBER By "Karen C. Greenlee" on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 52

NOTES

Alert editor

Fettuccini with Wineless Mushroom Cream Sauce

1/4 c Onion minced
1/2 ts Salt 
  ; desired) 
2 tb Butter or vegetable 
1/2 ts Oregano 
2 c Mushrooms sliced
1/4 c Apple cider 
1 1/2 ts Dijon-style mustard 
  ; cheese (optional) 
2 tb Unbleached white flour 
1 1/4 c Nonfat milk or soy milk 
1 c Fresh or frozen peas 
1  Garlic minced
1/2 ts Dried tarragon 
8 oz Dry fettuccini; (eggless if 
2 tb Grated; lowfat Parmesan 
1/4 c Chopped; parsley

Makes 6 servings    This versatile sauce is good in all sorts of recipes. Thin it with  vegetable stock for a delicious cream of mushroom soup. With or without the  onions and mushrooms, you can use it in creamed spinach or macaroni and  cheese.    1. Set a large pot of water to boil. In a large saucepan over medium- high  heat, saute onion and mushrooms in butter or margarine. When onions are  almost translucent, add garlic, and saur~ another 1/2 minute. Sprinkle  flour over top, and cook, stirring constantly, for 1/2 minute more.    2. Reduce heat to medium. Pour in cider, milk, mustard, salt, tar- ragon,  and oregano. Cook, stirring continuously, until sauce thickens, about 4  minutes. Set aside and keep warm.    3. Cook fettuccini in boiling water until almost al dente. Drain pasta and  add to saucepan along with peas, parsley, and cheese, if desired. Cook,  stirring frequently, until peas are tender and sauce has warmed through,  about 3 minutes.    LACTO/OV0/VEGAN    PER SERVING: 305 CAL (26% from fat), 10g PROT. 9g FAT, 46g CARB. 1241mg  SOD, 2mg CHOL. 3.7g FIBER    By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.    Recipe by: Veggie Life Magazine, November 1998, page 52

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (158g)
Recipe Makes: 6 servings

Calories: 69
Calories from Fat: 3 (4%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 1mg		0 %
Sodium 62mg		2 %
Potassium 218.4mg		6 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 10.5g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 69

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe