Bowtie Rio Grande

[Guest guest]

Bowtie Rio Grande

Source: 3abn.org

 

1 medium onion, finely minced

2 Tbsp. soy margarine

1 c. water

4 vegetarian chicken bouillon cubes (or 4 tsp. chicken style

seasoning/McKays or Bill's Best Chicknish')

2 c. soymilk

1/2 c. sun-dried tomatoes, chopped

1/2 tsp. onion powder

1/4 tsp. marjoram

1/4 tsp. dried basil

1/4 tsp. dried oregano

1 tsp. brown sugar

2 tsp. chili powder

4 c. bowtie pasta, uncooked (gluten free if necessary)

4 c. fresh asparagus, cut into 1 1/2 inch pieces

 

1. Bring a large pot of salted water to boil and cook pasta until al dente,

Drain and set aside.

 

2. While pasta is cooking, in a large skillet sauté onion in soy margarine

until clear. Add all remaining ingredients except for pasta and asparagus.

Simmer for 15-20 minutes, then add asparagus pieces. Cook 1-2 minutes, or

until asparagus is slightly tender. Add cooked bowtie pasta and serve hot!

 

Yields 16 half-cup servings

I love bowtie pasta so I use it in quite a few recipes. Try adding whole

black olives for added color and

texture. This has a nice light sauce and is great for a buffet because it

tastes great hot or cold. If serving hot, it is best to prepare it right

before serving.