PASTA DAY: Gemelli With Mama's Meat

[Guest guest]

* Exported from MasterCook *

 

Gemelli With Mama's " Meat "

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 92

Serving Size : 4 Preparation Time :0:00

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

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 onion -- minced

1 carrot -- diced

2 large garlic cloves -- minced

6 ounces canned tomato paste

28 ounces canned crushed Italian plum tomatoes

1 1/2 cups vegetable stock or water

1/4 cup minced fresh flat-leaf parsley

1 teaspoon dried basil

1/2 teaspoon dried oregano

salt and freshly ground black pepper

12 ounces vegetarian burger crumbles

1 pound gemelli

freshly grated Parmesan

OR soy Parmesan cheese

 

Serves 4

 

Frozen vegetarian burger crumbles are a boon to meatless

cooking. Precooked and ready to use, they can be used in any recipe

calling for cooked ground beef

 

Heat the oil in a large skillet over medium heat. Add the onion, carrot,

and garlic. Cover and cook for 5 minutes or until the vegetables

soften. Add the tomato paste, stirring to blend. Add the tomatoes,

vegetable stock or water, parsley, basil, oregano, and salt and pepper to

taste. Simmer for 30 minutes, stirring occasionally. Add the vegetarian

burger and cook 15 minutes longer to blend flavors. Cook the gemelli in a

large pot of salted boiling water, stirring occasionally, until it is al

dente, about 8 to 10 minutes. When the pasta is cooked, drain it, place in

a serving bowl, and top with the sauce. Sprinkle with grated cheese and

serve immediately, with extra cheese to pass at the table.

 

Other pasta choices: cavatappi, fusilli

 

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