A quick high-fibre, low-sodium recipe that’s sure to satisfy!
INGREDIENTS
Makes 4 servings
1 Tbsp (15 ml) olive oil
4 cups (1 L) sliced mushrooms
3 Tbsp (45 ml) VE Caesar Dressing Mix
½ cup (125 ml) white wine
2 cups (500 ml) prepared VE Vegetable Bouillon
VE Garlic Pepper, to taste
4 cups (1 L) cooked whole-wheat pasta — any kind
- Preheat a large VE Chef™ Eclipse® Coated Professional Frying Pan over medium-high heat.
- Add oil and swirl to coat pan. Add mushrooms, cooking until golden brown.
- Sprinkle VE Caesar Dressing Mix over all and stir. Add wine and VE Vegetable Bouillon. Simmer until sauce is slightly thickened. Season with VE Garlic Pepper.
- Pour sauce over pasta. Toss to coat and serve.
Per serving: Calories 290, Fat 6 g (Saturated 1 g, Trans 0 g), Cholesterol 5 mg, Sodium 130 mg,
Carbohydrate 46 g (Fibre 5 g, Sugars 6 g), Protein 15 g
Serving Suggestion Serve with grilled white fish and seasonal vegetables.
Preparation Tip Once you've decided “tonight's the night for pasta,” the first thing to do is put the water on to boil. Boiling the water and cooking the pasta takes the longest time.