Directions:
- Marinated Mushrooms and Cherry Tomatoes: Remove the brown furry stuff from the Portobello mushroom cap with a small spoon and slice thin. Toss the mushroom and cherry tomatoes with the 1 tablespoons oil, garlic, salt and pepper. Dehydrate on a teflex sheet for 1-2 hours until soft. The mushrooms will look like they’ve been sautéed.
- While that is dehydrating, use a vegetable peeler and peel the carrot and parsnip into thin ribbons. Place into a large bowl and drizzle with a little olive oil.
- Toss the carrot and parsnip fettuccine with the pumpkin seed pesto. The pesto will be quite thick so you might need to use your hands to work it into the fettuccine . Make sure all of it is coated then toss in the marinated mushrooms and cherry tomatoes. Sprinkle with pumpkin seeds and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.28 Kcal (876 kJ) | ||
| Calories from fat | 133.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 23% | |
|---|---|---|---|
| Cholesterol | 39.85mg | 13% | |
| Sodium | 82.64mg | 3% | |
| Potassium | 458.13mg | 10% | |
| Total Carbs | 7.53g | 3% | |
| Sugars | 3.76g | 15% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 12.21g | 24% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.8mg | 4% | |
| Calcium | 71.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 126.36 Kcal (529 kJ) | ||
| Calories from fat | 80.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.95g | 23% | |
|---|---|---|---|
| Cholesterol | 24.06mg | 13% | |
| Sodium | 49.89mg | 3% | |
| Potassium | 276.6mg | 10% | |
| Total Carbs | 4.55g | 3% | |
| Sugars | 2.27g | 15% | |
| Dietary Fiber | 1.1g | 7% | |
| Protein | 7.37g | 24% | |
| Vitamin C | 6.9mg | 19% | |
| Vitamin A | 0.3mg | 15% | |
| Iron | 0.5mg | 4% | |
| Calcium | 43.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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