5
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Ingredients
1 cup diced carrots
1 cup diced onions
1 cup diced celery
2 teaspoons caraway seed
5 cups sliced mushrooms such as cremini, maitake and beech mushrooms
1 cup water
For the White Sauce:
16 ounces unsweetened, unflavored almond-based yogurt
2 tablespoons lemon juice
1/2 cup raw cashews
2 teaspoons chickpea miso
1 head roasted garlic
1/2 cup water
To Finish:
1/2 cup chopped fresh dill
1 teaspoon Dijon mustard
Instructions:
Water saute the carrots, onion, celery and caraway seed until vegetables begin to soften, about 10 minutes. Add the mushrooms and water and continue to saute on medium heat until mushrooms are soft and release their own liquid.
While the vegetables are cooking, cook the pasta according to package instructions and combine the sauce ingredients in a high-powered blender and blend until smooth.
Add sauce to the vegetable mixture and simmer until thickened, about 10 minutes. Stir in dill and Dijon mustard. Serve over bean pasta.
Note: To roast garlic, break the cloves apart, leaving the papery skins on. Bake at 350 degrees F for about 25 minutes until garlic is soft. When cool, remove the skins.
My Notes:
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Per Serving:
Calories 465
Protein 33 g
Carbohydrates 61 g
Sugars 10 g
Total Fat 10.1 g
Saturated Fat 1.6 g
Cholesterol 0 mg
Sodium 165 mg
Fiber 16.9 g
Beta-Carotene 2190 ug
Vitamin C 24 mg
Calcium 327 mg
Iron 7.2 mg
Folate 60 ug
Magnesium 95 mg
Potassium 563 mg
Zinc 8.5 mg
Selenium 11.2 ug
