INGREDIENTS

INSTRUCTIONS

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

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