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Penne With Soy Vegetables Bolognese Sauce I make this at Josie's every year for the New York City Marathon runners who come in looking for a special power meal before the big day. The texture vegetable protein really gives this pasta the extra fuel the runners need to go the distance. If it works for them, imagine what it can do for you! Makes 4 servings. |
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Ingredients: 1/4 cup textured vegetable protein (TVP) 1/2 teaspoon dried oregano One 28-ounce can whole plum tomatoes, drained and chopped 1 tablespoon olive oil 1 tablespoon minced garlic Sea salt 1/2 cup finely diced yellow onions 4 cups penne pasta, cooked according to package directions 1 tablespoon tomato paste 1/4 cup chopped fresh basil Soy Parmesan cheese, for serving 1/4 teaspoon red pepper flakes | |
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Instructions: 1. In a small pot, bring 1/2 cup water to a boil and add the textured vegetable protein. Mix together with a fork and set aside. 2. Heat the olive oil in medium nonstick skillet over medium heat, add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes. Add the tomato paste, basil, pepper flakes and oregano and stir. Stir in the tomatoes, bring to a simmer, reduce the heat to low and simmer 5 minutes. Add the TVP and salt, and simmer an additional 5 minutes. 3. Add the cooked pasta to the sauce and mix thoroughly. Serve topped with Parmesan. Cooking Tip Normally prosciutto is sliced very thin at the deli or butcher shop. For this recipe and others like it, ask for thicker slices, about six per four ounces. This makes the prosciutto easier to cut into strips. |
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