Linguine with red bell pepper and tvp sauce (modified, but n

1 Servings

Ingredients

Quantity Ingredient
1 large Onion; thinly sliced
2 pounds Red bell peppers; cut into 1/2 in strips
2 tablespoons Chopped fresh basil; or 1 1/2 tsp dried
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
1½ cup Vegetable stock
1 cup TVP combined with 1 c. boiling water; (let sit about 20 minutes)
1 pounds Linguine
¼ cup Fatfree parmesan cheese; (optional)
2 tablespoons Minced fresh parsley; (optional)

Directions

This is for Patricia, who was looking for TVP recipes without tomatoes.

This comes from "366 Healthful Ways to Cook Tofu and Other Meatless Alternatives", by Robin Robertson. Its a pretty good veggie cookbook that was given to me as a joke gift by my mom (she thinks tofu is for weirdos ;-). It is not a fatfree cookbook, but many of the recipes can be easily modified.

This sauce provides a light and refreshing change from tomato sauce.

In a large skillet, cook onions and peppers in water or broth over moderate heat, stirring frequently, until the onion slices turn translucent, about 10 minutes. Add basil, salt, and pepper and cook for another 5 minutes or so, until the peppers are tender. Add 1 cup of the stock to the skillet and cook for 5 minutes longer. Pour the pepper sauce into a food processor or blender, and puree until it is the consistency of a thick tomato sauce.

Transfer sauce to a saucepan, add the TVP, and cook over medium heat until heated through, 2 to 3 minutes. If the sauce is too thick, thin it with the remaining broth until it is the desired consistency.

In the meantime, cook the pasta in a large pot until tender but still firm (follow package directions). Drain well, and toss the pasta with the hot sauce in a serving bowl. If desired, garnish with parmesan cheese and parsley.

Makes 4 to 6 servings.

Posted to fatfree digest V98 #010 by sconyers@... on Jan 10, 1998

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