Pasta - Fusilli and Oyster Mushrooms w/ Creamy Watercress Sauce

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Fusilli and Oyster Mushrooms with Creamy Watercress Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 cup minced leek -- white part only

1/2 cup minced scallion

2 cups oyster mushrooms -- cut into 1/2-inch pieces (about 1/2

pound)

3 cups soy milk

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup cornstarch

1 cup chopped watercress -- leaves and tender stems

1 pound fusilli -- cooked al dente, and drained

 

Heat the oil in a large skillet over medium heat. Add the leek and scallion and

cook for 2 minutes. Add the mushrooms and cook for 2 minutes, stirring

constantly. Reduce the heat to low, add 2 3/4 cups of the soy milk and the salt

and pepper. Bring to a simmer. In a small bowl, combine the remaining 1/4 cup

soy milk with the cornstarch, mixing until smooth. Add the cornstarch mixture

to the skillet mixture, stirring, to achieve a smooth sauce. Stir in the

watercress and cook over low heat for 2 minutes. Divide the hot cooked pasta

among 4 serving plates, and spoon on the sauce. Serve immediately.

 

 

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Per serving: 590 Calories (kcal); 12g Total Fat; (18% calories from fat); 21g

Protein; 99g Carbohydrate; 0mg Cholesterol; 447mg Sodium

Food Exchanges: 6 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0