Guest guest Posted March 30, 2001 Report Share Posted March 30, 2001 * Exported from MasterCook * Creamy Leek and Mushroom Tagliatelle Recipe By :The Vegan Cookbook - Nicola Graimes Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 3 leeks -- sliced into rounds 2 garlic cloves -- chopped 3 cups button mushrooms -- sliced 1 teaspoon dried oregano 1/2 teaspoon chile flakes 3 cups dried tagliatelle 5 tablespoons vegan cream cheese 2 tablespoons chopped fresh parsley, to garnish salt and freshly ground black pepper Heat the oil in a large heavy frying pan and saute the leeks and garlic for 3 minutes, until soft. Add the mushrooms, oregano, and chile flakes and cook gently for 5 more minutes until the mushrooms are tender. Meanwhile, cook the tagliatelle in a large pan of salted boiling water for 8 - 12 minutes until al dente. Drain, reserving 1/4 cup of the cooking water for the mushroom mixture. Stir the reserved cooking water into the mushroom mixture, then add the cream cheese and season. Heat gently for 1 - 2 minutes, stirring occasionally. To serve, spoon the sauce on the tagliatelle and sprinkle with fresh chopped parsley. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 14g Fat (67.7% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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