Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Tahini | 1 tbsp (15g) | 89 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cup frozen corn kernels
- 1 1/2 cup low fat, non-dairy (vegan)
- milk
- 2 tbsp tahini (optional)
- -
- 1 tbsp onion granules
- 1 (15 5 oz.) can great
- northern beans, rinsed and
- drained well
- 1 lbs fettucini
- x cracked black pepper
- [i made it w/o and it was
- fine - np]
- =
Directions
Thaw the corn kernels by transferring them to a mesh strainer and placing them under hot, running tap water. Stir carefully until completely thawed, drain well, and measure place corn, milk (tahini , if using) and seasoning in a blender, and processuntil completely smooth. (it may take several minutes to completely pulverize the corn). Pour the the blended mixture in a medium saucepan and stir in the beans. Warm over medium-low until the beans are heated through, stirring often. While sauce is heating, cook the fettucini in a large pat of boiling water until al dente. Drain well and return to the pot. Add the hot sauce and toss until evenly coated. Serve immediately, topping each portion with a generous amount of cracked pepper. Per serving (6): calories: 251, protein: 1 gm., carbohydrate: 30 gm., fat 1 gm