Brandy and Mushroom Brown Rice Pasta
A nice comfort dish I like with a light salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
meatless
saute
side dish
main dish
pasta
uncategorized
vegan
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/2 cup parmesan
- 3 tsp sugar
- 3 fluid ozs brandy
- 2 large scallions
- 1 serving coconut oil
- 15 large mushrooms
- 2/3 cup shelled walnuts
- 2 servings brown rice pasta
- Carbohydrate 20.6079166666667 g
- Cholesterol 22 mg
- Fat 32.4187333333334 g
- Fiber 5.60583338896434 g
- Protein 25.592 g
- Saturated Fat 5.82545833333333 g
- Serving Size 1 1 Serving (314g)
- Sodium 396.785333333333 mg
- Sugar 15.0020832777023 g
- Trans Fat 3.04206666666667 g
- Calories 538 calories
1. Cook pasta as directed and drain. Set aside 2. Saute mushrooms and most walnuts in coconut oil, 2 oz of the brandy, 1 TBS sugar over medium heat until mushrooms look cooked through. Add most of the scallions and cook about 2 minutes. Add the pasta and salt. Stir until uniform, remove from heat, and place on serving plate. 3. Cover with parmesan and any leftover walnuts and scallions.
