Fettuccini with wineless mushroom cream sauce

6 servings

Ingredients

Quantity Ingredient
¼ cup Minced onion
2 cups Sliced mushrooms
2 tablespoons Butter or vegetable margarine
1 Clove garlic; minced
2 tablespoons Unbleached white flour
¼ cup Apple cider
1¼ cup Nonfat milk or soy milk
1½ teaspoon Dijon-style mustard
½ teaspoon Salt
½ teaspoon Dried tarragon
½ teaspoon Oregano
8 ounces Dry fettuccini; (eggless if
; desired)
1 cup Fresh or frozen peas
¼ cup Chopped; parsley
2 tablespoons Grated; lowfat Parmesan
; cheese (optional)

Directions

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.

1. Set a large pot of water to boil. In a large saucepan over medium- high heat, saute onion and mushrooms in butter or margarine. When onions are almost translucent, add garlic, and saur~ another ½ minute. Sprinkle flour over top, and cook, stirring constantly, for ½ minute more.

2. Reduce heat to medium. Pour in cider, milk, mustard, salt, tar- ragon, and oregano. Cook, stirring continuously, until sauce thickens, about 4 minutes. Set aside and keep warm.

3. 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@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 52 Converted by MM_Buster v2.0l.

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