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Ingredients
US|METRIC
6 SERVINGS
- 16 oz. pasta (choice, I used whole-grain penne, but gluten-free pasta can be used as well)
- 16 oz. mushrooms (sliced)
- 1 large white onion (sliced thin in strips)
- 2 cloves garlic (minced)
- 1/2 cup pesto (choice)
- 1/2 cup nutritional yeast
- 6 cups vegetable broth
- 2 sprigs rosemary (stem removed and chopped)
- 1 tsp. red pepper flakes (optional)
- fresh basil (for garnish, optional)
- vegan Parmesan cheese (optional)
- 16 oz. pasta (choice, I used whole-grain penne, but gluten-free pasta can be used as well)
- 16 oz. mushrooms (sliced)
- 1 large white onion (sliced thin in strips)
- 2 cloves garlic (minced)
- 1/2 cup pesto (choice)
- 1/2 cup nutritional yeast
- 6 cups vegetable broth
- 2 sprigs rosemary (stem removed and chopped)
- 1 tsp. red pepper flakes (optional)
- fresh basil leaves
- vegan Parmesan cheese
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1920mg80% |
| Potassium1210mg35% |
| Protein38g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate140g47% |
| Dietary Fiber16g64% |
| Sugars14g |
| Vitamin A25% |
| Vitamin C10% |
| Calcium6% |
| Iron40% |
* 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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