| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Pasta, Vegetarian | 2 | Servings |
INGREDIENTS
| 2 | T | Extra Virgin Olive Oil |
| 1 | t | Minced Garlic |
| 3 | Portobello Mushrooms, diced | |
| 6 | Button Mushrooms, diced | |
| 4 | Sun-Dried Tomatoes * | |
| 1 | T | All Purpose Flour |
| 1/8 | c | Freshly Grated Parm Cheese |
| 1/2 | c | Skim Milk |
| 1/3 | c | Champagne ** |
| 3 | oz | Farfalle Pasta, Bow Ties |
INSTRUCTIONS
Soak Sun-Dried tomatoes in boiling water untill softened, mince. *If you have no Champagne, White Wine will serve the same purpose or if you prefer, chicken broth instead of wine will do fine. In a skillet over medium heat, heat the oil. Add the garlic and cook, stirring for 1 minute. Add both the mushrooms and tomatoes. Continue to cook, stirring, untill the mushrooms are cooked, about 5 minutes. Sprinkle the flour and cheese over the mushrooms, stirring to prevent clumping. Add the milk and champagne and continue cooking until sauce thickens, about 3 to 5 minutes. SERVE OVER HOT PASTA: Posted to MM-Recipes Digest V4 #3 by "Sharon Wills" <willsfam@vaxxine.com> on Jan 10, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 74
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 6.7mg
Sodium: 131.5mg
Potassium: 250.2mg
Carbohydrates: 9g
Fiber: <1g
Sugar: 4.7g
Protein: 5.5g