This is a great quick meal. To
make the sauce richer, use more soy milk and less water.
P.S. I like recipes that make a LOT. We're big on leftovers here. But
this recipe halves easily for people who don't want to make so much.
* Exported from MasterCook *
Susan's Fatfree Pasta Primavera
Recipe By :Susan Voisin
Serving Size : 8 Preparation Time :0:00
Categories : Fast food
Fatfree
Favorites
Pasta
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
16
ounces rotini pasta
32
ounces frozen California-blend vegetables -- (2 1-lb bags) Or other
vegetable blend
15
ounces chickpeas, canned or cooked
1
cup fatfree soy milk
2-4
cloves garlic
1 teaspoon
Italian seasoning
1
cup water -- (from cooking pasta)
2 teaspoons
Bill's Best Chik'nish Seasoning (or other vegetarian broth mix)
1/2 teaspoon salt
pepper -- to taste
1 tablespoon
cornstarch -- MIXED WITH
2 tablespoons water
Cook pasta in a large pot of boiling water. After 5 minutes, add frozen
veggies. Return to a boil, cooking until the pasta is done. Reserve
one cup of the pasta's cooking liquid, then drain it and return it to pot.
While pasta is cooking, combine soy milk, garlic, and seasonings in small
saucepan. When pasta is done, add the reserved cooking water, and heat
mixture over medium high heat. When it reaches a boil, add the cornstarch/water
mixture, stirring constantly until thickened. Pour over pasta and toss
well to coat. Serve with vegan parmesan, if desired.
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Per serving: 331 Calories (kcal); 2g Total Fat; (4% calories from fat); 13g
Protein; 65g Carbohydrate; 0mg Cholesterol; 342mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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