| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegan |
Veglife1 |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Minced onion |
| 2 |
c |
Sliced mushrooms |
| 2 |
T |
Butter or vegetable |
|
|
margarine |
| 1 |
|
Clove garlic, minced |
| 2 |
T |
Unbleached white flour |
| 1/4 |
c |
Apple cider |
| 1 1/4 |
c |
Nonfat milk or soy milk |
| 1 1/2 |
t |
Dijon-style mustard |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Dried tarragon |
| 1/2 |
t |
Oregano |
| 8 |
oz |
Dry fettuccini, eggless if |
|
|
desired |
| 1 |
c |
Fresh or frozen peas |
| 1/4 |
c |
Chopped, parsley |
| 2 |
T |
Grated, lowfat Parmesan |
|
|
cheese optional |
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. Set a large pot of water to boil. In
a large saucepan over mediumhigh 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. Reduce heat to medium. Pour
in cider, milk, mustard, salt, tarragon, and oregano. Cook, stirring
continuously, until sauce thickens, about 4 minutes. Set aside and
keep warm. 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
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