Cook the pasta according to directions. Melt the butter in a large saucepan over medium heat. Add 2/3 cup of the soy milk and the cheese, stirring occasionally until melted and smooth. Pour the cooked and drained pasta, along with the peas, into the saucepan. Whisk the egg yolks with the reserved soy milk. Add to the saucepan. Makes 4 decadent servings.
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4|
|Calories from Fat: 328 (46%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 20.3g||102 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 322.4mg||99 %|
|Sodium 452.8mg||16 %|
|Potassium 397.1mg||10 %|
|Total Carbohydrate 72.9g||21 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 70.8g|
|Protein 22.9g||33 %|
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Calories per serving: 709
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