I’m not one to cook with measurements unless I’m baking but this pasta was so good I’m going to try and remember it so you can make it as well =).
We’re not vegetarian but my boyfriend is sick so I wanted to make him something healthy, plus since he’s trying to lose a bit of weight we opted for veggie soy crumbles which has 75% less fat than regular ground beef. Here goes…. BTW this is good for 4 people and if you accompany it with salad it might even give you enough for 5-6. Enjoy!
1 bag of soy meat crumbles (like the kind by Morningstar Farms)
1 white onion, thinly sliced
1 green bell pepper thinly sliced and cut in 3
1 can of sliced mushrooms mushrooms
1 teaspoon of crushed garlic (we use pre crushed but I’m guessing it’s one clove)
2 teaspoons crushed red pepper flakes (we like it spicy)
1 tablespoon of salt
2 tablespoons of fresh ground black pepper
3-4 fresh basil leaves (or 1 tablespoon dry)
1 tablespoon of suger (I actually used 3 “packets” of sugar substitute)
1 big can of diced tomatoes (pardon me for not knowing the oz.)
1 big jar of spaghetti sauce (we used Bertolli Tomato & Basil)
1/4 cup water
1 box of whole wheat thin spaghetti
1/4 cup of shredded Parmesan cheese (for sauce)
1/4 cup of shredded Parmesan cheese (to top bread-sticks)
1 “tub” of bread-sticks (we used Pillsbury’s)
1. Set water to boil and cook pasta as indicated by package.
2. In a medium sized pan cook onions, peppers, mushrooms and garlic until fully cooked. Add soy meat crumbles and allow them to warm through (they come cooked). Once the meat is warmed through add crushed tomatoes, crushed red pepper flakes, salt and pepper, mix through. Add 1/4 cup of water and add pasta sauce, sugar and Parmesan cheese. Let sauce warm through.
3. Mix spaghetti in well (and of course, taste and continue to season to taste).
1. Prepare bread-sticks as directed on package and add 1/4 cup of Parmesan cheese evenly. Set, let cool and enjoy.