Fusilli with Tarragon Mushroom Sauce

[Guest guest]

Kathleen, I'm happy you're enjoying the recipes from this book. No, I didn't

format all-in fact I mostly have desserts left. I'm always looking for recipes

that use soyfoods and had this book, and thought I'd format some that looked

good. Judy

 

 

* Exported from MasterCook *

 

Fusilli with Tarragon Mushroom Sauce

 

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

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1/2 cup chopped onions

2 cloves garlic -- minced

2 cups sliced mushrooms (about 1/2 pound)

3 tablespoons chopped fresh tarragon, or 1 tablespoon

dried

3 cups tomato puree

salt and freshly ground black pepper

1 cup firm tofu -- drained and crumbled

1/4 cup soy milk

1 pound fusilli, or other spiral pasta

 

Heat the oil in a large skillet over medium heat, add the onions, and cook until

softened, about 5 minutes. Add the garlic, mushrooms, and 2 tablespoons of the

tarragon and cook 3 minutes longer. Add the tomato puree, salt and pepper to

taste, and bring to a boil, then reduce the heat and simmer for 5 to 10 minutes.

Meanwhile, combine the tofu and soy milk with the remaining 1 tablespoon of

tarragon, and salt and pepper to taste; set aside. Cook the pasta in a large

pot of boiling salted water until tender but firm to the bite; drain well.

Combine the hot cooked pasta with the mushroom sauce in a large serving bowl and

toss. Divide the pasta among 4 serving plates, and top each with a spoonful of

the tofu-tarragon cream.

 

 

 

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Per serving: 198 Calories (kcal); 10g Total Fat; (42% calories from fat); 9g

Protein; 22g Carbohydrate; 0mg Cholesterol; 756mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

 

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