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Spaghetti
Tempezzini
This is for those evenings after a long day when you want a fresh,
tasty meal fast.
Serves: 3-4; Time: 20 minutes
- 1 pound spaghetti
- 4 tablespoons (1/2 stick) soy margarine
- 1 small yellow onion, peeled and chopped
- 1 small sweet green pepper, cored, seeded, and chopped
- 2 stalks celery, chopped
- 1/2 pound mushrooms, chopped
- 1 cup soy milk
- 1 cup cubed tempeh, optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
If using tempeh, saute lightly in skillet with your favorite oil,
then remove to plate and set aside.
Cook the spaghetti according to package directions.
Meanwhile, melt the margarine in a heavy 12-inch skillet over
moderate heat.
Add the onion, green pepper, and celery, and cook, uncovered, for
3 minutes.
Add the mushrooms, and cook 2 or 3 minutes longer, or until they
are just tender.
Add the soy milk to the skillet, raise the heat to high, and boil
for 6-8 minutes, or until the sauce thickens.
Stir in the salt and pepper and, if using, the tempeh.
Cook for another minute, until the tempeh is heated through.
Drain spaghetti thoroughly in a colander, and toss with the sauce
in the skillet.
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