Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
679
Calories
37g
Protein
27g
Fat
74g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tofu | 100g firm | 76 |
| Leek | 1 medium (89g) | 54 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
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
- =
- * 8 ounces ditalini pasta
- * 2 tablespoons Earth Balance
- * 1/2 cup chopped leek
- * 1 clove garlic, minced
- * 4 oz. silken tofu blended until thick and creamy with 3/8 cup plain soy milk (this replaces a 1/2 cup of heavy cream... the heavy cream replacement came from this recipe)
- * 1 cup soy parmesan cheese
- * a pinch of black pepper (optional)
- =
Directions
1
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2
2. Melt Earth Balance in a large skillet over low heat. Sautée leeks and garlic until tender and translucent.
3
3. Stir in cream, and simmer until thickened. Toss with pasta and parmesan until evenly coated and parmesan is melted. Season with pepper.
Recipe sourced from
fandom