Recipe - Linguine With Red Bell Pepper And Tvp Sauce (Modified But N

1 lg Onion; thinly cut or sliced up
2 pound Red bell peppers; cut into
One half in strips
2 tablespoon Chopped fresh basil; or 1
One half tsp dried
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 One half cup Vegetable stock
1 cup TVP combined with 1 c.
boiling water; (let sit
about 20 minutes)
1 pound Linguine
One fourth cup Fatfree parmesan cheese;
(optional)
2 tablespoon Minced fresh parsley;
(optional)

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@ix.netcom.com on Jan 10, 1998