| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 3 | c | Cooked elbow macaroni |
| 1/4 | c | Dry sherry |
| 2 | Green onions, thinly sliced | |
| 2 | Plum tomatoes, coarsely | |
| sliced | ||
| 2 | T | Chives, minced |
| 1 | t | Cornstarch |
| 1 | c | Cold vegetable broth |
| 1 | c | Shredded tofu cheddar |
| 1 | T | Dijon |
| Freshly black pepper | ||
| Salt to taste | ||
| 1/2 | c | Toasted bread crumbs |
INSTRUCTIONS
Lightly oil a 1 1/2-quart baking dish & pre-heat oven to 375F. Place cook pasta in a large bowl. In a skillet, bring sherry to a simmer. Add green onions & saute for 1 minute, stirring. Add tomatoes & chives. Saute 2 minutes till tomatoes are slightly softened. Toss with pasta & set aside. In a small bowl, dissolve cornstarch in cold broth & pour into skillet. Heat to simmering. Add soy cheese & whisk over low heat till mixture is thickened. Remove from heat. Stir in mustard, pepper & salt. Spoon into casserole dish. Top with bread crumbs. Bake 20 minutes. Serve with a green salad. "The Cookbook For People Who Love Animals" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 83
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 220.7mg
Potassium: 73.2mg
Carbohydrates: 12.5g
Fiber: 1g
Sugar: 1g
Protein: 2.2g