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Vegan Cacio e Pepe with Garlicky Mushrooms
FROM MY BOWL8Ingredients
30Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. spaghetti (gluten-free or regular)
- salt (to taste)
- 4 Tbsp. dairy free butter (divided, I like Country Crock® Plant)
- butter
- 8 oz. chanterelle (Oyster, or Cremini mushrooms, roughly chopped)
- 3 cloves garlic (thinly sliced)
- 1 tsp. coarsely ground black pepper (plus more to taste)
- 2 oz. vegan Parmesan cheese (finely grated)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium340mg14% |
| Potassium430mg12% |
| Protein8g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C2% |
| Calcium4% |
| Iron20% |
* 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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