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Receta Linguine With Red Bell Pepper And Tvp Sauce (Modified, But N

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Ingredientes

  • 1 lrg Onion, thinly sliced
  • 2 lb Red bell peppers, cut into 1/2 in strips
  • 2 Tbsp. Minced fresh basil, or possibly 1 1/2 tsp dry
  • 1/2 tsp Salt
  • 1/4 tsp Freshly grnd pepper
  • 1 1/2 c. Vegetable stock
  • 1 c. TVP combined with 1 c. boiling water, (let sit about 20 min)
  • 1 lb Linguine
  • 1/4 c. Fatfree parmesan cheese, (optional)
  • 2 Tbsp. Chopped fresh parsley, (optional)

Direcciones

  1. This is for Patricia, who was looking for TVP recipes without tomatoes.
  2. This comes from "366 Healthful Ways to Cook Tofu and Other Meatless Alternatives", by Robin Robertson. Its a pretty good veggie cookbook which 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.
  3. This sauce provides a light and refreshing change from tomato sauce.
  4. In a large skillet, cook onions and peppers in water or possibly broth over moderate heat, stirring frequently, till the onion slices turn translucent/soft, about 10 min. Add in basil, salt, and pepper and cook for another 5 min or possibly so, till the peppers are tender. Add in 1 c. of the stock to the skillet and cook for 5 min longer. Pour the pepper sauce into a food processor or possibly blender, and puree till it is the consistency of a thick tomato sauce.
  5. Transfer sauce to a saucepan, add in the TVP, and cook over medium heat till heated through, 2 to 3 min. If the sauce is too thick, thin it with the remaining broth till it is the desired consistency.
  6. In the meantime, cook the pasta in a large pot till tender but still hard
  7. (follow package directions). Drain well, and toss the pasta with the warm sauce in a serving bowl. If you like, garnish with parmesan cheese and parsley.
  8. Makes 4 to 6 servings.
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