Pasta - Florentine Penne Gratin

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* Exported from MasterCook *

 

Florentine Penne Gratin

 

Recipe By :Soy of Cooking - Marie Oser

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup snipped sun-dried tomatoes

1 cup boiling water

1 10 oz package frozen chopped spinach -- thawed

1/2 pound penne rigate * -- cooked al dente, rinsed in cold water

1 teaspoon dried basil

1/4 cup nutritional yeast

SAUCE

1 tablespoon olive oil

1/4 teaspoon crushed red pepper

1/3 cup chopped shallots

4 cloves garlic -- minced

6 ounces cremini mushrooms -- sliced

3 tablespoons whole wheat flour

2 cups soymulk lite -- separated

3 tablespoons tomato paste

TOPPING

1/4 cup whole wheat bread crumbs

1/4 cup soy grits

3 tablespoons nutritional yeast

1 teaspoon dried basil

1 teaspoon dried thyme

 

Preheat oven to 350F. In a small bowl, steep the snipped tomatoes in boiling

water; set aside. Place spinach in colander, and squeeze out liquid; set aside.

While penne is cooking, make the sauce:

Heat oil and crushed pepper in a medium saucepan 1 minute. Stir in shallots and

garlic; cook 2 minutes. Add mushrooms. Cook 3 to 4 minutes or until mushrooms

are tender. Stir in flour, and cook mixture 2 minutes. Add 1/2 cup of the

soymilk and the tomato paste; stir until blended. Add the remainder of the

soymilk, reduce heat and simmer. Place the well-drained pasta in a shallow

3-quart baking dish. Toss with the tomatoes and soaking liquid, spinach, basil,

and yeast. Add the sauce, and mix thoroughly. Combine the topping ingredients

iin a small bowl; sprinkle generously over all. Bake 20 minutes or until

casserole is bubbly and topping is browned.

*You may use plain penne, but the ridges in rigate hold the sauce nicely.

 

Description:

" This delicious dish is dairy-free and true to its French roots. "

 

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Per serving: 79 Calories (kcal); 3g Total Fat; (29% calories from fat); 3g

Protein; 12g Carbohydrate; 0mg Cholesterol; 140mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0