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Ingredientes
- 1/4 c. chopped onion
- 2 c. sliced mushrooms
- 2 Tbsp. butter or possibly vegetable margarine
- 1 x clove garlic, chopped
- 2 Tbsp. unbleached white flour
- 1/4 c. apple cider
- 1 1/4 c. nonfat lowfat milk or possibly soy lowfat milk
- 1 1/2 tsp Dijon-style mustard
- 1/2 tsp salt
- 1/2 tsp dry tarragon
- 1/2 tsp oregano
- 8 ounce dry fettuccini, (eggless if you like)
- 1 c. fresh or possibly frzn peas
- 1/4 c. minced, parsley
- 2 Tbsp. grated, lowfat Parmesan cheese (optional)
Direcciones
- 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 possibly without the onions and mushrooms, you can use it in creamed spinach or possibly macaroni and cheese.
- 1. Set a large pot of water to boil. In a large saucepan over medium- high heat, saute/fry onion and mushrooms in butter or possibly margarine. When onions are almost translucent/soft, add in 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, lowfat milk, mustard, salt, tar- ragon, and oregano. Cook, stirring continuously, till sauce thickens, about 4 min.
- Set aside and keep hot.
- 3. Cook fettuccini in boiling water till almost al dente. Drain pasta and add in to saucepan along with peas, parsley, and cheese, if you like. Cook, stirring frequently, till peas are tender and sauce has warmed through, about 3 min.
- LACTO/OV0/VEGAN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 6 servings | |
| Calories 89 | |
| Calories from Fat 40 | 45% |
| Total Fat 4.53g | 6% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 270mg | 11% |
| Potassium 204mg | 6% |
| Total Carbs 8.61g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.77g | 3% |
| Protein 3.99g | 6% |
