The earthy flavor of mushrooms and the chewy texture of textured vegetable protein (TVP) are used to create a pasta dish that even diehard carnivores will find satisfying.
- ½ cup dried porcini mushrooms (½ ounce)
- 3 cups boiling water
- 10 ounces bow-tie pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ¾ pound fresh shiitake mushrooms, stems discarded and caps thinly sliced
- ¾ cup TVP granules
- 3 tablespoons tomato paste
- ½ teaspoon salt
- ¾ teaspoon pepper
- ½ teaspoon rosemary, minced
- ? cup grated Parmesan cheese
- In a small heatproof bowl, combine the dried mushrooms and the boiling water, and let stand for 20 minutes, or until softened. Reserving the soaking liquid, scoop out the dried mushrooms and coarsely chop. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve.
- In a large pot of boiling water, cook the pasta according to package directions. Drain and place in a large bowl.
- Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.
- Add the softened porcini mushrooms, ½ cup of their soaking liquid, and the shiitake mushrooms, and cook, stirring frequently, until the mushrooms are tender, about 5 minutes.
- Add the remaining mushroom soaking liquid, the TVP, tomato paste, salt, pepper, and rosemary, and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, until the sauce is slightly thickened and richly flavored, about 10 minutes.
- Add the sauce and Parmesan to the drained pasta and toss to combine.
Nutrition per serving: 360 calories, 7g total fat (2g saturated), 5g dietary fiber, 57g carbohydrate, 17g protein, 550mg sodium.
A good source of: beta glucan, folate, selenium, thiamin.
Also see 12 Irresistible Vegetarian Dishes.