Penne For Your Thoughts

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* Exported from MasterCook *

 

Penne For Your Thoughts

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 177

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1/2 cup finely chopped onion

1/2 cup diced red bell pepper

3 ounces mushrooms -- sliced

1/4 cup minced scallion

1 tablespoon minced garlic

2 tablespoons flour

2 1/2 cups soy milk -- heated

1 tablespoon minced fresh basil

OR 1/2 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup diagonally cut asparagus pieces

steamed for 2 minutes

1 cup sliced carrots

steamed for 2 minutes

1 pound penne pasta

2 tablespoons minced fresh parsley

 

Serves 4 to 6

 

Prepare this pasta dish mindfully. Think about each step of the process,

including the ingredients and how they got to your kitchen. Visualize the

pasta beginning as wheat growing in a field, and being harvested and milled

and so on. Do the same as you chop the vegetables, visualizing each of

them growing from seeds into plants, being harvested, and arriving at the

present moment.

 

Heat the oil in a large skillet over medium heat. Add the onion and sauté

for 3 minutes. Add the bell pepper, mushrooms, scallion, and garlic and

sauté 5 minutes. Stir in the flour and cook for 2 minutes. Reduce heat to

low and gradually stir in the soy milk, basil, salt, and pepper. Cook,

stirring, for 3 minutes. Add the asparagus and carrots and continue to

cook for 3 minutes over low heat. Taste and adjust the seasoning.

 

Meanwhile, cook the pasta in a large pot of salted boiling water until al

dente, about 12 minutes. Drain. Divide the pasta among the serving plates

and top with the sauce. Sprinkle with the parsley

 

 

 

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