I made this one for lunch today. The photo on the left is the low protein version and on the right is the high protein version (I didn’t have fettuccini noodles, so used spaghetti noodles instead).
Ingredients:
12 ounces whole wheat fettuccini noodles (low protein noodles)
1 T. Extra virgin olive oil
4 cups sliced mixed mushrooms
4 cups thinly sliced Brussel sprouts
1 T minced garlic
2 T sherry vinegar
1 1/2 cups low fat milk (1/2 c coconut milk)
2 T flour (1/2 T flour)
Salt and pepper to taste
1 cup finely shredded Asiago cheese (low protein cheese as desired).
Directions
1. Cook pastas according to package instructions
2. Cook mushrooms and Brussel sprouts in oil until tender, add garlic and cook until fragrant, add sherry vinegar.
3. Remove low protein portion and place in a separate pot .
4. In a bowl combine coconut milk and 1 T flour….whisk and add to the low protein portion. In another bowl combine the 2 T flour with low fat milk and whisk. Add to the high protein portion. Cook both until thickened.
4. Add the Asiago cheese to the high protein version and store until melted (do the same with low protein cheese if you will be adding it).
5. Add the sauces to the appropriate pastas and serve.
*Please remember to calculate the phes/protein in the recipes posted to ensure they will fit within you or your child’s diet. These recipes fit within my children’s diets, but they may not fit everyone’s needs. If they are too high in protein consider swapping out lower protein ingredients for the higher ones we have listed.
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