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.
Ingredients:-
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
Directions:-
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.