| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Pasta |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked elbow macaroni |
| 1/4 |
c |
Dry sherry |
| 2 |
|
Green onions, thinly sliced |
| 2 |
|
Plum tomatoes, coarsely sliced |
| 2 |
tb |
Chives, minced |
| 1 |
ts |
Cornstarch |
| 1 |
c |
Cold vegetable broth |
| 1 |
c |
Shredded tofu cheddar |
| 1 |
tb |
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.
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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