Gluten Free Creamy Mushrooms and Greens w/ Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 C Fresh Mushrooms, sliced1 bunch Fresh Spinach, washed well, drained, and chopped (stems included)1 C Fresh Kale, chopped (any other green may be used)1/2 C Vegetable Broth1 T Olive Oil1/4 C Sour Cream4 C Cooked Rice Noodles
Heat the olive oil in a non-stick skillet on med heat. Toss in mushrooms, until they are mixed with oil. Toss in spinach and kale (or greens) and add vegetable broth. Simmer, stirring often, until mushrooms have cooked through, and kale is bright green and just cooked.
Meanwhile, cook the rice noodles in plenty of boiling water. When vegetable mixture is ready, drain pasta. Just before serving, stir the sour cream into the vegetable mixture. Serve over rice noodles.
Serving Size: Makes 4 Servings, 1 C noodles each.
Number of Servings: 4
Recipe submitted by SparkPeople user REV_MOTHER.
Meanwhile, cook the rice noodles in plenty of boiling water. When vegetable mixture is ready, drain pasta. Just before serving, stir the sour cream into the vegetable mixture. Serve over rice noodles.
Serving Size: Makes 4 Servings, 1 C noodles each.
Number of Servings: 4
Recipe submitted by SparkPeople user REV_MOTHER.
Nutritional Info Amount Per Serving
- Calories: 290.7
- Total Fat: 7.3 g
- Cholesterol: 6.3 mg
- Sodium: 234.6 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 4.7 g
- Protein: 6.2 g
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