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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. fettuccine (or other pasta, glutenfree pasta if needed)
- 1 tsp. olive oil
- 1 clove garlic (finely chopped)
- 1 lb. asparagus (chopped into 2 inch pieces, remove tough bottom stem)
- 1 dash salt
- black pepper
- 1 tsp. olive oil
- 4 cloves garlic (3-, finely chopped)
- 1/3 cup chopped onion (53.33 g)
- 2 oz. sliced mushroom (optional)
- 7 oz. firm tofu (or silken tofu)
- 1 cup non dairy milk (236.59 ml, such as almond or soy)
- 2 Tbsp. lemon juice
- 1/2 lemon (zest of)
- 1/4 tsp. onion powder
- 1/4 tsp. ground mustard
- 2 Tbsp. nutritional yeast (1-)
- 1/2 tsp. salt
- 1 tsp. flour (use starch or rice flour to make glutenfree)
- 2 tsp. Italian seasoning (I like 1 tsp basil, 1/2 tsp parsley, 1/3 tsp rosemary)
- 1/2 lemon (zest of the other)
- 4 lemon slices (3-, thin)
- pepper flakes (optional)
- black pepper (for garnish, optional)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium410mg17% |
Potassium930mg27% |
Protein24g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate75g25% |
Dietary Fiber15g60% |
Sugars6g |
Vitamin A25% |
Vitamin C200% |
Calcium60% |
Iron50% |
* 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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