Garlicky Portobello Pasta
Roasted Broccoli
Ingredients
- 1 (16-oz) pkg whole grain spaghetti
- 2 (8-oz) pkg sliced baby portobello mushrooms
- 1 onion, sliced
- 5 cloves garlic, minced
- 3 Tbsp olive oil
- 2 Tbsp vegan butter
- ½ cup shredded vegan Parmesan cheese
- ½ cup pine nuts
Instructions
- Cook pasta according to package directions; drain, and return to pot. Meanwhile, cook mushrooms, onion, and garlic in hot oil in a large skillet over medium heat 5 minutes or until onion is tender.
- Add mushroom mixture, butter, cheese, and nuts to pasta, tossing until combined.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 375°F.
- Toss together all ingredients on a large rimmed baking sheet; spread in a single layer. Bake 18 to 20 minutes or broccoli until tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
466
|
91
|
557
|
| Fat (g) | 20 | 7 | 27 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 14 | 3 | 17 |
| Carb (g) | 65 | 6 | 71 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 166 | 225 | 391 |
| T. Sugs (g) | 5 | 2 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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