Gourmet - for - One Morel Pasta
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 323.4
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 371.7 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 5.2 g
- Protein: 12.0 g
View full nutritional breakdown of Gourmet - for - One Morel Pasta calories by ingredient
Introduction
Ever thought eating a decadent, upscale meal at home was impossible because all the recipes make enough for 4 or 6? A couple tweaks and a package of delicious, dried morels later, this sumptuous bowl of vegan pasta (with an amazing new GF spaghetti!) can be yours! Ever thought eating a decadent, upscale meal at home was impossible because all the recipes make enough for 4 or 6? A couple tweaks and a package of delicious, dried morels later, this sumptuous bowl of vegan pasta (with an amazing new GF spaghetti!) can be yours!Number of Servings: 1
Ingredients
-
1 package (14g) dried morel mushrooms
1 cup hot mushroom stock (or water)
1/4 large sweet onion, sliced thinly
2 tbsp red wine
2 tbsp tomato paste
1 cup cooked Hodgson Mill Gluten Free Brown Rice Spaghetti w/ flax seed (or regular whole wheat spaghetti)
2 tsp rice Parmesan (or regular if not vegan)
1-2 leaves fresh basil (optional, can use 1/2 tsp dried)
Directions
In a small bowl, combine dried morels and hot stock or water. Set aside for 30 minutes.
Remove with a slotted spoon (gently squeeze out excess moisture) and set aside, reserving soaking liquid.
In a saucepan over medium-low heat, saute onion in some of the saved mushroom liquid, adding more as needed, until translucent and just starting to brown, about 7-8 minutes.
Stir in the mushrooms and wine, raise heat to medium and cook for 3-4 minutes.
Stir in tomato paste and another 1-2 tbsp of the mushroom liquid to form a saucy consistency.
Add cooked pasta and toss with the sauce, then add rice Parmesan and basil.
Pour into a bowl and enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Remove with a slotted spoon (gently squeeze out excess moisture) and set aside, reserving soaking liquid.
In a saucepan over medium-low heat, saute onion in some of the saved mushroom liquid, adding more as needed, until translucent and just starting to brown, about 7-8 minutes.
Stir in the mushrooms and wine, raise heat to medium and cook for 3-4 minutes.
Stir in tomato paste and another 1-2 tbsp of the mushroom liquid to form a saucy consistency.
Add cooked pasta and toss with the sauce, then add rice Parmesan and basil.
Pour into a bowl and enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
