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How to cook: Lacto-vegetarian linguine with tomato-sour cream mushroom sauce
Posted By Connie Veneracion On October 22, 2012 @ 9:48 pm In Food & Dining,Lacto-Vegetarian Recipes,Main Courses,Noodles,Pasta recipes,Recipes,Vegetarian | 2 Comments
A lot of people stay away from pasta when they’re on a diet. They think it’s plain fattening or too high in saturated fat, or both. I have a cousin who went on the South Beach diet and wondered, at the start, how she could survive without pasta. The noodles consist of starch and, depending on the amount consumed, well, I guess it can be a diet killer. Among those who think that pasta dishes are naturally high in saturated fat, the most common misconception is that pasta has to come with a lot of high-fat meat like bacon, ham, sausages…
The truth is, pasta dishes can be high or low in fat depending on what you put in the sauce and how much cheese you stir in and sprinkle on top. Granted that bacon makes everything delicious but, still, bacon is not the only thing that can make a dish taste great. Mushrooms, for instance, are very flavorful. And they have that “meaty” texture that makes them a great ingredient for making pasta sauce. Note, however, that when using mushrooms for pasta sauce, fresh mushrooms are best.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 2
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