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Pasta has become a staple in many homes. Pasta is most nutritious when used as a “vehicle” for healthful foods such as vegetables and fish.
- Four cups – penne pasta
- Two packets – tempeh cut into half inch cubes
- One large onion sliced
- One large red bell pepper sliced
- Eight oz mushrooms sliced
- Four cloves garlic minced
- One canned tomato sauce
- Three cups unsalted vegetable stock
- One and a half cup unsweetened soy milk
- Half cup nutritional yeast
- Half tablespoon fresh spinach
- One cup fresh basil sliced
- One teaspoon salt
- One tablespoon oregano
- Put a large vessel over medium heat, add the tempeh and saute for few minutes in water or stock. Ler the liquid evaporates and the tempeh browns a little. Remove from the vessel to a plate.
- To the same vessel add mushrooms, onions, and peppers half cup more stock or water and saute until onion is transparent, adding more water as necessary to keep from sticking.
- Add the garlic and saute few more minutes before adding back the tempeh. Then add the vegetable stock and canned tomatoes.
- Add the soy milk and penne stirring it to prevent from sticking. Cook for 8-10 minutes more until the pasta is cooked and the liquid reduces to a thick sauce.
- Add half cup nutritional yeast and spinach. Stir to combine and cook until wilted.
- Top with the sliced basil and serve.
Health Benefits of Pasta:-
- A useful source of protein, B vitamins, iron, and other minerals.
- Low in fat and sodium.
- Versatile and inexpensive.
- Good source if iron, and potassium, many are also enriched with thiamine, niacin, and other B vitamins.