1 min read

Mushroom & Tofu Fettuccine

A vegetarian recreation of a classic Italian pasta dish.                                                       

Prep time: 15 minutes
Serves: 4


  • 8 oz. dried fettuccine (or 6oz. fresh)
  • 1 tbsp olive oil
  • 4 oz. firm tofu, drained and cut into small cubes
  • 3 oz. Shitake or button mushrooms, chopped
  • 2 cloves garlic, minced
  • 7 oz. fat-free evaporated milk
  • 1⁄4 cup chopped fresh parsley
  • 2 tbsp black olives, pitted and finely chopped
  • 2 tbsp fresh chives, finely chopped
  • 3⁄4 tsp salt
  • 1⁄2 tsp ground black pepper
  • 1/3 cup parmesan cheese, grated


1. Cook the fettuccine per package directions and drain.

2. Warm the oil in a large skillet over medium heat. Add the tofu, and cook until lightly browned.

3. Add the mushrooms and cook for 5 minutes or until golden. Add the garlic and cook for 1 minute. Reduce the heat to low and add the milk, parsley, olives, chives, salt, and pepper. Cook for 5 minutes,  stirring occasionally.

4. Add the pasta and toss to mix. Cook for 2 minutes or until heated through. Serve with parmesan cheese.

Nutritional information per serving: Protein 13g Total fat 2g Carbohydrates 33g Calories 250 Sodium 690mg Cholesterol 40mg