Veggie bolognese with soy crumbles and mushrooms
8 oz, brown rice variety
Dried porcini mushrooms
¾ cup(s), boiling
¼ pound(s), fresh, thinly sliced
Meatless soy crumbles
6 oz, frozen, thawed
2 medium clove(s), finely chopped
Jarred fat-free marinara sauce
¼ cup(s), thinly sliced fresh
- Cook penne according to package directions. Drain and keep warm.
- Meanwhile, put porcini mushrooms in glass measuring cup and pour boiling water over. Let stand until softened, about 5 minutes. Lift mushrooms from liquid and coarsely chop. Pour mushroom liquid through paper towel–lined sieve; reserve liquid.
- Heat oil in large nonstick saucepan over medium heat. Add cremini mushrooms and cook, stirring frequently, until softened and browned, about 6 minutes. Stir in porcini mushrooms, soy crumbles, and garlic; cook, stirring frequently, about 2 minutes. Stir in marinara sauce and reserved mushroom liquid; bring to boil. Reduce heat and simmer 5 minutes. Remove skillet from heat; stir in penne until mixed well. Sprinkle with basil.
- Per serving: about 1 2/3 cups.