This is a recipe for those with PKU...but if you have no clue what I'm talking about, see the previous post for the real recipe.
For those fellow PKU-ers out there, this makes a great sauce variety for pasta. I don't know about you, but I have eaten my fair share of low-protein pasta with tomato based sauce. If you need a little variety, try this. I estimated the PHE, but you probably want to measure it out yourself based on what you actually use. From what I could tell, it would come out to about 250mg PHE. Feel free to correct on comments if you know better...my food list is a bit out of date! Thanks, and enjoy.
2 servings of your favorite low pro pasta*
1 1/2 tablespoons margarine
100g white mushrooms, sliced
40g onions, diced
1/2 cup Marsala wine
1/2 teaspoon fresh thyme
1 teaspoons fresh parsley, chopped
1/8 teaspoon pepper
1/2 cup heavy cream
1. Cook the pasta according to package directions.
2 Melt the margarine over medium heat in a skillet. Saute the mushrooms, then set aside.
3. Add more margarine to the same skillet, if needed, and turn the heat down to medium-low. Add the onions, cover, and cook for 5 minutes.
4. Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 tablespoons.
5 Add the cream and stir constantly until reduced by half.
6. Pour sauce over strained pasta.
*For an even better taste, use Cambrooke Food's Low Protein Portabella Spinach Ravioli or Cheese Ravioli and/or top with Mozerella Shreds
