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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. whole wheat linguine pasta (use gluten free, if needed)
- 4 Tbsp. buttery spread (dairy free, divided)
- 2 Tbsp. minced garlic (divided)
- 8 oz. button mushrooms (fresh, sliced)
- 8 oz. portobello mushrooms (sliced and cut into large bite-size pieces)
- 1 pkg. bacon (cut into small pieces, I used vegan bacon)
- 2 Tbsp. flour (all purpose, whole wheat or gluten-free)
- 1 tsp. dried thyme
- 1/4 cup white cooking wine
- 2 cups unsweetened coconut milk (beverage, I use So Delicious)
- salt (to taste)
- black pepper (to taste)
- liquid
- liquid
- 1/8 cup fresh parsley (or more to taste)
- red pepper flakes (for topping, optional)
- Parmesan (Dairy-free, for topping, optional)
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NutritionView More
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980Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories980Calories from Fat830 |
| % DAILY VALUE |
| Total Fat92g142% |
| Saturated Fat50g250% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium1300mg54% |
| Potassium1120mg32% |
| Protein22g |
| Calories from Fat830 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A45% |
| Vitamin C20% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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