Pasta - Mushroom Noodle Casserole

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* Exported from MasterCook *

 

Mushroom Noodle Casserole

 

Recipe By :Akasha Richmond, The Art of Tofu

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 ounces small elbow macaroni pasta

8 ounces fresh mushroom -- washed stemmed, and diced small

1 teaspoon olive oil (mushroom infused would be best)

2 shallots -- peeled and minced

1 tablespoon dry sherry

1 teaspoon vegetarian Worcestershire sauce

1 teaspoon light soy sauce

2 cups water (for sauce)

1 tablespoon vegetable broth powder

1 package Mori-Nu Lite Tofu (firm) (1 1/2 cup

pureed)

3 tablespoons white miso

2 tablespoons sesame tahini

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons bread crumbs

Canola oil cooking spray

 

Preheat oven to 350 F. Bring a large pot of salted water to a boil and cook

macaroni according to pkg directions for al dente. Drain and rinse macaroni.

In a heavy saute pan, cook mushrooms with the olive oil, shallots, sherry,

worcestershire sauce, and soy sauce. Cook for 5 to 6 minutes and add macaroni.

In a small sauce pan, boil the 2 cups water with mushroom stems and brooth

powder. Simmer for about 8 minutes, drain stems, and reserve water. In the

container of a blender, combine the reserved water, tofu, miso, tahini, salt and

pepper. Blend well. Add to noodles and mushrooms. Coat a 9 or 10 " round

casserole dish with cooking spray, fill with macaroni mixture. Sprinkle with

bread crumbs. Bake for 20-25 minutes or until heated through and the crumbs are

golden.

 

 

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Per serving: 63 Calories (kcal); 1g Total Fat; (17% calories from fat); 3g

Protein; 10g Carbohydrate; 0mg Cholesterol; 686mg Sodium

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

Other Carbohydrates

 

 

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