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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Pasta With Cream Sauce and Mushrooms

 
One serving costs about $1.28

$1.28 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,dairy free side dish
spoonacular Score:75%

Spoonacular Score: 75%

 

Pasta With Cream Sauce and Mushrooms is a dairy free main course. This recipe serves 4 and costs $1.37 per serving. One serving contains 555 calories, 14g of protein, and 28g of fat. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. If you have bay leaf, soymilk, rosemary, and a few other ingredients on hand, you can make it. To use up the margarine you could follow this main course with the Peanut Butter Icebox Cookies as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is good. Try Pasta with Sausage, Mushrooms and White Wine Cream Sauce, Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce, and Chicken tetrazzini (Pasta with chicken and mushrooms in cream sauce) for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
1
1  bay leaf
bay leaf
1 lb
1 lb cooked pasta
cooked pasta
0.25 tsps
0.25 tsps dried rosemary
dried rosemary
0.25 tsps
0.25 tsps dried thyme
dried thyme
0.25 cups
0.25 cups flour
flour
0.11 cloves
0.11 cloves garlic
garlic
0.25 cups
0.25 cups margarine
margarine
0.25 cups
0.25 cups olive oil
olive oil
2 Tbsps
2 Tbsps onions
onions
1 tsp
1 tsp oregano
oregano
2 cups
2 cups fresh root vegetables
fresh root vegetables
0.5 tsps
0.5 tsps salt
salt
1.67 cups
1.67 cups soymilk
soymilk
0.5 tsps
0.5 tsps white pepper
white pepper
3.38 fl. oz
3.38 fl. oz white wine
white wine
1  bay leaf
1
bay leaf
1 lb cooked pasta
1 lb
cooked pasta
0.25 tsps dried rosemary
0.25 tsps
dried rosemary
0.25 tsps dried thyme
0.25 tsps
dried thyme
0.25 cups flour
0.25 cups
flour
0.11 cloves garlic
0.11 cloves
garlic
0.25 cups margarine
0.25 cups
margarine
0.25 cups olive oil
0.25 cups
olive oil
2 Tbsps onions
2 Tbsps
onions
1 tsp oregano
1 tsp
oregano
2 cups fresh root vegetables
2 cups
fresh root vegetables
0.5 tsps salt
0.5 tsps
salt
1.67 cups soymilk
1.67 cups
soymilk
0.5 tsps white pepper
0.5 tsps
white pepper
3.38 fl. oz white wine
3.38 fl. oz
white wine

Equipment

sauce pan
sauce pan
whisk
whisk
sieve
sieve
sauce pan
sauce pan
whisk
whisk
sieve
sieve


Instructions

  1. * (Try broccoli, mushrooms, cauliflower, and zucchini)
  2. In a large saucepan, heat the olive oil over low heat. Add the onion and garlic, and saute until tender. Add the oregano, thyme, and rosemary, and saute a few minutes more. Add the wine and bring to a boil.
  3. Add the soymilk, margarine, salt, pepper-and bay leaf. Return the mixture to a boil, stirring occasionally until the margarine melts. Add the flour a tablespoon at a time, whisking after each addition to avoid lumps. Stir until the mixture thickens, about 2 minutes.
  4. Place the vegetables in a steamer or metal sieve over boiling water and steam until just tender. To serve, toss the vegetables with the freshly cooked pasta. Pour the sauce over the pasta and vegetables, and toss to mix.
  5. Yield 4servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.28
Ingredient
1 bay leaf
1 pound cooked pasta
¼ teaspoons dried thyme
¼ cups flour
1 clove garlic
¼ cups margarine
¼ cups olive oil
2 tablespoons onions
1 teaspoon oregano
2 cups fresh root vegetables
1.6666666666666665 cups soymilk
½ teaspoons white pepper
100 milliliters white wine
Price
$0.02
$0.49
$0.04
$0.04
$0.07
$0.32
$0.64
$0.04
$0.10
$1.08
$0.80
$0.11
$1.36
$5.11

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • get more health tips

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
549 Calories
11g Protein
28g Total Fat
58g Carbs
33% Health Score
Limit These
Calories
549
27%

Fat
28g
43%

  Saturated Fat
4g
29%

Carbohydrates
58g
19%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
483mg
21%

Alcohol
2g
14%

Get Enough Of These
Protein
11g
23%

Selenium
36µg
52%

Manganese
0.88mg
44%

Vitamin E
6mg
40%

Vitamin K
27µg
26%

Folate
101µg
25%

Fiber
6g
25%

Vitamin B3
4mg
23%

Vitamin C
19mg
23%

Vitamin B6
0.38mg
19%

Calcium
190mg
19%

Vitamin A
906IU
18%

Vitamin B12
1µg
18%

Vitamin B2
0.3mg
18%

Iron
3mg
18%

Copper
0.34mg
17%

Vitamin B1
0.21mg
14%

Potassium
487mg
14%

Phosphorus
133mg
13%

Magnesium
46mg
12%

Zinc
1mg
9%

Vitamin D
1µg
8%

Vitamin B5
0.6mg
6%

covered percent of daily need

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