Mushroom and Tofu Fettuccine

Prep Time: 15 Min Servings: 4 servings Difficulty: Very Easy


  • 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 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


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