Vegetarian Rotini with "Meat" Sauce and Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 box barilla plus rotini (14.5 oz)1 T oil1 t canola1 large onion, diced or sliced5 cloves garlic1 jalapeno2 t salt1 t black pepper1 t cumin8 oz portabella mushrooms2 cups morningstar grillers crumbles1 t sugar1 T balsamic2 cans canned tomatoes with basil, garlic, and oregano (puree them if you want a smooth sauce)1 cup cheddar cheese (optional)
Boil pasta according to package.
In a medium saucepan over medium heat, sautee the onions in the oil (I brown mine, cook them as much as you like). Add the cumin (powder it for a gentler flavor throughout the dish), garlic, and jalapeno. Cook for 1-2 minutes.
Add the mushrooms and cook for 3-4 minutes, until browned and they've stopped giving off water. Add the frozen crumbles, cook for another 2-3 minutes, until browned.
Add the salt, black pepper, sugar, and balsamic vinegar. Let reduce for a minute. Add the canned tomatoes (I partially puree mine so they still have a little body). Heat through.
Toss with the pasta, sprinkle with basil off the heat. If you'd like, add one cup of shredded cheddar cheese.
Recipe is calculated with the cheese included.
Guessing 10 good-sized portions. Round it out with a simple salad and you're good to go!
Number of Servings: 10
Recipe submitted by SparkPeople user LOTUS737.
In a medium saucepan over medium heat, sautee the onions in the oil (I brown mine, cook them as much as you like). Add the cumin (powder it for a gentler flavor throughout the dish), garlic, and jalapeno. Cook for 1-2 minutes.
Add the mushrooms and cook for 3-4 minutes, until browned and they've stopped giving off water. Add the frozen crumbles, cook for another 2-3 minutes, until browned.
Add the salt, black pepper, sugar, and balsamic vinegar. Let reduce for a minute. Add the canned tomatoes (I partially puree mine so they still have a little body). Heat through.
Toss with the pasta, sprinkle with basil off the heat. If you'd like, add one cup of shredded cheddar cheese.
Recipe is calculated with the cheese included.
Guessing 10 good-sized portions. Round it out with a simple salad and you're good to go!
Number of Servings: 10
Recipe submitted by SparkPeople user LOTUS737.
Nutritional Info Amount Per Serving
- Calories: 269.1
- Total Fat: 6.1 g
- Cholesterol: 8.0 mg
- Sodium: 1,273.9 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 5.8 g
- Protein: 14.0 g
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