Fettuccini with Wineless Mushroom Cream Sauce
| Yield: | 6 servings |
| Categories: | Vegetarian |
| 1/4 | c | Minced onion |
| 2 | c | Sliced mushrooms |
| 2 | tb | Butter or vegetable margarine |
| 1 | Clove garlic; minced | |
| 2 | tb | Unbleached white flour |
| 1/4 | c | Apple cider |
| 1 1/4 | c | Nonfat milk or soy milk |
| 1 1/2 | ts | Dijon-style mustard |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried tarragon |
| 1/2 | ts | Oregano |
| 8 | oz | Dry fettuccini; (eggless if |
| ; desired) | ||
| 1 | c | Fresh or frozen peas |
| 1/4 | c | Chopped; parsley |
| 2 | tb | Grated; lowfat Parmesan |
| ; cheese (optional) |
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