Hearty meatless pasta and vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Textured soy protein {ground beef type} |
| 2 | teaspoons | Vegetable oil |
| 2 | mediums | Carrots; peeled |
| ; thinly sliced | ||
| 1 | medium | Onion; diced |
| 1 | small | Green bell pepper; diced |
| 2 | Cloves garlic; crushed | |
| 1 | 28 oz. can crushed tomatoes | |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Coarsely ground black pepper |
| Salt | ||
| 1 | 16 oz. pkg. corkscrew or rotelle pasta | |
| Grated Parmesan cheese; optional | ||
Directions
1. Rehydrate textured soy protein: In 2-quart saucepan, heat 1¼ cups water to boiling over high heat. Remove saucepan from heat; stir in textured soy protein; set aside.
2. In nonstick 12-inch skillet, heat vegetable oil over medium heat until hot. Add carrots, onion, green bell pepper, garlic, and 2 tablespoons water; cook, stirring frequently, until vegetables are tender and golden, about 15 minutes.
3. Stir in rehydrated textured soy protein, tomatoes, sugar, black pepper, ½ teaspoon salt, and ½ cup water; heat to boiling over high heat.
Reduce heat to low; simmer, covered, 20 minutes.
4. Meanwhile, in large saucepot, prepare pasta in boiling salted water as label directs.
5. Drain pasta; return to saucepot. Add sauce; toss to mix well. Serve with Parmesan if you like.
Per serving: 65 Calories (kcal); 2g Total Fat; (31% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Good Housekeeping® Best One-Dish Meals Converted by MM_Buster v2.0n.