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Millennium Pasta Carbonara

Makes 6 servings

3 cups light soymilk
1 cup Millennium Braised Garlic
2 tablespoons nutritional yeast flakes
2 tablespoons white miso
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1 teaspoon ground fennel seeds
2 teaspoons Spanish paprika
1 dried chipotle pepper, or 1/3 teaspoon cayenne pepper
12 ounces dry rotini, penne, or fettuccine pasta

In a blender, combine all ingredients except pasta. Blend until smooth. Set aside and keep warm in 150°F oven.

In a large pot of salted boiling water, cook the pasta until al dente. Drain and toss with the sauce. Serve at once.

Per serving (1/6 of recipe)

  • Calories: 335
  • Fat: 3.4 g
  • Saturated Fat: 0.6 g
  • Calories from Fat: 9.3%
  • Cholesterol: 0 mg
  • Protein: 16.6 g
  • Carbohydrates: 61.6 g
  • Sugar: 6.3 g
  • Fiber: 6.8 g
  • Sodium: 709 mg
  • Calcium: 215 mg
  • Iron: 4.7 mg
  • Vitamin C: 7.8 mg
  • Beta Carotene: 540 mcg
  • Vitamin E: 0.4 mg

Source: the Millennium Restaurant, San Francisco, California