I discovered this recipe on my Betty Crocker cookbook iPad app, however adjusted it for substances that have been accessible right here in Australia. We haven’t got frozen vegetarian sausage crumbles, however we do have vegetarian sausages – so I used recent ones and minced them within the meals processor. Also, we do not have Progresso Italian Vegetable Soup, so I used the closest substitute I may discover right here, which did have already got some pasta in it, but it surely labored simply superb. It’s a fast, simple meal for a weeknight.
I’ll checklist the substances as given within the unique recipe, because the video reveals the modifications I made.
1-1/Three cups frozen sausage-style soy protein crumbles
1 cup sliced recent mushrooms
1/2 cup coarsely chopped onion (1 medium)
1 can (18.5 oz) Progresso mild Italian model vegetable soup
3/Four cup raw bow-tie (farfalle) pasta (2 oz)
2 cups recent child spinach leaves
1/Four cup shredded mozzarella or Parmesan cheese (1 oz), vegan if desired
Directions: In a 12-inch non-stick skillet, cook dinner soy crumbles, mushrooms, and onion over medium-high warmth 4-6 minutes, stirring steadily, till crumbles are sizzling and greens are tender.
Stir in soup. Cover; warmth to boiling. Stir in pasta; scale back warmth to medium-low. Cover; simmer 10 minutes.
Add spinach; cook dinner uncovered 3-5 minutes, stirring often, till spinach is sizzling and simply begins to wilt. Sprinkle with cheese.
Serves 2 Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/