Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
590
Calories
20g
Protein
2g
Fat
123g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium green bell pepper, cut into thin strips 1 medium red bell pepper, cut into
- thin strips
- 8 oz. small white mushrooms, quartered (2 1/2 cups)
- 3 oz. shiitake mushrooms, stemmed and sliced (1 1/4 cups)
- 2 Tbs. all-purpose flour
- 1 cup vegetable broth
- Salt and freshly ground black pepper to taste
- 1/2 cup finely chopped parsley
- 3/4 lb. cooked linguine
- =
Directions
1
Lightly coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and garlic and cook, stirring often, 5 minutes. Add bell peppers and mushrooms. Cover and cook 3 to 4 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in broth until well blended. Cover and cook over medium-low heat for 5 minutes. Season to taste with salt and pepper. Remove from heat and stir in parsley. Toss pasta with mushroom mixture. Serve right away.
Recipe sourced from
fandom