Ingredients:
8 oz. pasta (bows, macaroni, fettuccine)
1 T. olive oil
1 onion, chopped
2 garlic cloves, minced
1 red bell pepper, chunked
2 c. mushrooms, sliced
2 T. parsley, diced
1/4 t. thyme
1/2 t. basil
1/3 cup flour
2 c. calcium-fortified soy milk
1/2 lb. tofu, crumbled
1 c. peas
1/2 t. salt
Directions:
Cook pasta according to package directions. In separate pan, sauté onion and garlic in olive oil. Add bell pepper, mushrooms, parsley, thyme, and basil; sauté until crisp-tender. In blender, process flour, soy milk, and tofu until creamy. Pour over vegetable mixture and cook until just thickened. Add peas and salt and heat through. Place cooked pasta on large serving platter. Top with vegetable and tofu mixture. Serve hot. Serves: 8.
Nutritional Information:
Calories per serving: 162; protein: 8 grams; carbohydrate: 24 grams; fat: 4 grams; cholesterol: 0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.
