Mushrooms and garlic are seasoned slightly spicy and then tossed with sun dried tomatoes, spinach and pasta. This simple supper is terrific served with a mixed green salad and crusty bread. This recipe comes to us from Trudy of Veggie.Num.Num.
- 8 oz fettuccine, cooked according to package instructions
- 1 tablespoons olive oil
- 1 fresh red chili pepper, diced
- 1 teaspoon diced bottled red chili
- 2 cloves garlic, diced
- 6 large flat mushrooms, sliced
- salt and pepper, to taste
- 1 cup low fat evaporated milk
- 1 cup low fat non-dairy powdered milk
- 1 large bunch of fresh spinach, roughly chopped
- cup parmesan cheese or nondairy parmesan, freshly grated
- ¼ cup parsley, chopped
- 6 sun dried tomatoes, diced
Heat olive oil in a large heavy-based pan over medium-high heat. Add the garlic and chili and cook for 3-5 minutes, or until soft and fragrant.
Add the mushrooms to the pan and cook for about 3-4 minutes, or until soft and browned. Season with salt and pepper to taste and toss well.
Reduce heat to low and add the evaporated milk. Slowly stir for about 5 minutes, or until liquid has reduced by three quarters.
Add the cooked fettuccine, spinach, parmesan, parsley and semi-dried tomatoes to the pan. Toss for 2-3 minutes, or until spinach is wilted and fettuccine is well incorporated.
Served topped with a little extra parsley and fresh cracked pepper.
Servings per Recipe:Amount per Serving
Calories from Fat: 81
Total Fat: 9.1g
Saturated Fat: 2.7g
Dietary Fiber: 4.7g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.