PASTA DAY: Tempeh, Mushroom, And Fennel Ragout Over Fusilli

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* Exported from MasterCook *

 

Tempeh, Mushroom, And Fennel Ragout Over Fusilli

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 96

Serving Size : 4 Preparation Time :0:00

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

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

8 ounces tempeh -- chopped

1 small yellow onion -- chopped

1 fennel bulb -- chopped

8 ounces sliced white mushrooms -- (2 1/2 cups)

1/2 cup dry white wine

29 ounces canned Italian plum tomatoes -- chopped

1 bay leaf

1 cup vegetable stock or water

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 pound fusilli

freshly grated Pecorino Romano

OR soy Parmesan cheese

 

Serves 4

 

This warming ragout tastes even better the day after it's

prepared. Consider making it ahead to enjoy its fullest flavor. Tempeh is

made from compressed soybeans that are formed into cakes. It is available

in the refrigerated case of natural foods stores and some supermarkets.

 

Heat 1 tablespoon of the oil in large skillet over medium heat. Add the

tempeh and cook until golden brown, about 5 minutes. Remove the tempeh

from the skillet and set aside. Add the remaining 1 tablespoon of oil and

reheat the skillet. Add the onion and fennel, and cook until the

vegetables are soft, about 10 minutes. Stir in the mushrooms. Add the

wine and cook until the alcohol cooks off, about 2 minutes. Stir in the

tomatoes, the reserved tempeh, bay leaf, vegetable stock or water, basil,

oregano, salt, and pepper, and bring to a boil. Reduce heat to low and

simmer, stirring occasionally, until the liquid reduces and the flavors

have developed, about 20 minutes. Discard the bay leaf. Cook the fusilli

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 and

divide the pasta among individual plates or shallow bowls. Top with the

sauce and serve immediately, passing cheese at the table.

 

Other pasta choices: gemelli, cavatappi

 

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