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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From a magazine called Vegetarian Times. PER SERVING: 400 CAL, 25G PROT, 14G TOTAL FAT (5 SAT. FAT), 48G CARB, 165MG CHOL, 380MG SOD, 7G FIBER, 2G SUGARS Ingredients:
1 (20 ounce) package cheese tortellini, fresh |
2 tablespoons vegetable oil |
2 teaspoons garlic, minced |
6 plum tomatoes, coarsely chopped |
1 teaspoon chili powder (to taste) |
8 ounces mushrooms, sliced |
6 ounces soy crumbles, taco-seasoned ground |
4 ounces low-fat cheddar cheese, shredded (or mozzarella cheese) |
1 large avocado, peeled and sliced, for garnish |
Directions:
1. Bring large pot lightly salted water to a boil, and cook tortellini according to package directions. Drain and rinse.
2. Meanwhile, heat 1 tablespoon oil in large skillet over medium heat. Sauté garlic 30 seconds, and add tomatoes and chili powder. Cook 5 to 8 minutes; remove from skillet.
3. Reheat skillet with remaining oil, and add mushrooms and soy crumbles.
4. Sauté 2 to 3 minutes, or until mushrooms begin to soften. Stir in tomatoes and cheese; cook, stirring often, 5 minutes more.
5. Spoon equal portions of pasta onto plates; top with soy crumble sauce and garnish with avocado slices.
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