Yield: 1 servings
|2 ounces||Spinach tagliatelle|
|1 small||Onion; chopped|
|½ tablespoon||Vegetarian margarine|
|5 ounces||Button mushrooms; sliced|
|1 ounce||Fresh basil; finely chopped|
|½ cup||Lowfat sour cream|
|Salt and black pepper|
|1 pinch||Cayenne pepper|
1. Boil the tagliatelle in salted water for about 10 minutes, drain and keep warm.
2. Sweat the onions in the margarine until transparent, add the mushrooms and cook gently for about 10 minutes. Add the basil and cream and season with salt, pepper and cayenne. Pour over the pasta.
Recipe by: The Vegetarian, Oct 1992, adapted Posted to EAT-LF Digest by Jenny Herl <jlherl@...> on Jan 29, 1999, converted by MM_Buster v2.0l.