Sautéing the soy crumbles in garlic and onion boosts the flavor of the crumbles and adds another dimension to the bottled pasta sauce. The addition of fresh spinach adds extra vitamins and a touch of color. Follow cooking times closely for optimum texture.

Recipe by Oxmoor House January 2006

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Credit: Oxmoor House

Recipe Summary test

prep:
6 mins
cook:
18 mins
total:
24 mins
Yield:
5 servings (serving size: 1 cup pasta, about 1 cup sauce, and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 4 minutes. Add crumbles; sauté 5 minutes or until crumbles are completely thawed. Add wine and pasta sauce; reduce heat to medium low, and simmer 3 minutes or until thoroughly heated. Stir in spinach, and simmer 4 minutes or until spinach wilts.

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  • . While sauce simmers, cook pasta according to package directions, omitting salt and fat.

  • . Serve sauce over hot cooked pasta, and sprinkle each serving with cheese.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

403 calories; fat 7.3g; saturated fat 1.5g; protein 24.6g; carbohydrates 60.4g; cholesterol 4mg; iron 6mg; sodium 839mg; calories from fat 16%; fiber 8.5g; calcium 201mg.
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