| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegan | 1 | Servings | |
INGREDIENTS
| 3 | oz | Mushrooms |
| 1 1/2 | c | Soy milk, or whatever you |
| use | ||
| 1 | t | Thyme |
| 1 | T | Parsley |
| 1 | Bay leaf | |
| 3 | oz | Corn |
| 6 | oz | Spaghetti |
| Cornstarch |
INSTRUCTIONS
Slice mushrooms add to a pan with milk, thyme and bay leaf. Boil for a couple of minutes. Add parsley and cover for 30 minutes to let flavors mix. Cook pasta, add corn a few minutes before it is done. Thicken sauce with cornstarch. Drain pasta and mix with sauce. I added garlic powder. I forgot the corn, doh! Oh well. I love mushrooms and I get tired of regular spaghetti sauce. I stole this from some vegan web site. Posted to fatfree digest by draccor@value.net on Nov 11, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1010
Calories From Fat: 25
Total Fat: 3g
Cholesterol: 0mg
Sodium: 25.7mg
Potassium: 685mg
Carbohydrates: 215.8g
Fiber: 7.8g
Sugar: 6.3g
Protein: 25.3g