Photo: Tina Dawson
Estimated Nutrition (whole recipe, rough)
467
Calories
18g
Protein
41g
Fat
8g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- Dry linguine or Spaghetti (enough for 2 people)
- 1 vegetarian bouillon cube
- 1–2 pat(s) butter
- Goat cheese (2 pats of butter worth)— Parmesan is an acceptable substitute
- 3–5 cloves garlic (optional)
- Herbs (e.g. basil , oregano , etc; optional)
- Textured vegetable protein (optional)
- 1 whole tomato (optional), diced
Directions
1
Fill pot with enough water for 2 servings of linguine.
2
Put pot over high heat, and add vegetarian bouillon cube.
3
As soon as the water boils , add linguine and textured vegetable protein.
4
When the linguine is done, pour out most of the water, so that there is approximately an inch left.
5
Add butter, cheese, chopped tomato, and herbs.
6
Crush in garlic cloves and add to pot
7
Stir frequently until it is of desired thickness.
Recipe sourced from
wikibooks