Shiitake spaghettini

1 servings

Ingredients

Quantity Ingredient
1 12 ounces th spaghetti
1 tablespoon Olive oil
2 tablespoons Minced garlic
¼ teaspoon Red pepper flakes; up to 1/2
3 cups Sliced fresh shiitake mushroom caps
(about 6 oz.)
1 bunch Green onions; thinly sliced
(white and some green parts)
1 tablespoon Tamari or soy sauce
1 tablespoon Brewer's yeast; (optional)
1 tablespoon Miso dissolved in
1 cup Hot water

Directions

4 SERVINGS DAIRY-FREE 30 MINUTES COOK PASTA according to package directions.

Meanwhile, in large skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook, stirring, 30 seconds. Add mushrooms and half of green onions, cook, stirring often, 1 to 2 minutes. Splash with tamari. Add brewer's yeast if using and dissolved miso. When liquid is reduced by one-fourth, remove from heat.

Drain pasta; return to pot. Add remaining green onions to mushroom mixture and ross. Add mushroom sauce to pasta and toss well to coat.

PER SERVING: 368 CAL.; 12G PROT.; 5G TOTAL FAT (1G SAT. FAT); 68G CARB.; 0 CHOL.; 414MG SOD.; 5G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, October, 1998, page 116 Converted by MM_Buster v2.0l.

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