Life begins at 33

Ingredients
4 cups grams Fusilli Whole Wheat Pasta
1 tbsp Extra Virgin Olive Oil
1 Large Onion, chopped
6 Garlic Cloves, minced
2 cups Cremini mushrooms, sliced
1 cup shiitake mushrooms, sliced
2 tsp Oregano
2 tsp Basil
1 tsp Vegetarian Worcestershire Sauce
1 package Yves Veggie Ground Round Original
1 can Tomato Paste
1 1/2 cup So Nice Original Soy Beverage
1/4 cup Parmesan cheese

Directions
Start the pasta cooking in lots of water with some salt.

In a large non-stick pot, fry onions and garlic in oil. When the onions are softened, add mushrooms, oregano, basil and worcestershire sauce. Fry for 10 minutes, and add water if mushrooms get too dry.

Add in Ground Round, cook for 2 minutes, then add tomato paste and slowly add soy milk while stirring. If the soy milk is added all at once, it may separate, so it’s better to add it slowly. Cook for 3 minutes.

Drain the pasta and add to the mix. Stir in so the pasta will soak up any extra soy milk and add parmesan cheese. Add more parmesan cheese till it suits your taste. Serve and enjoy!

Ingredients

• 375 grams Catelli Whole Wheat Macaroni
• 1 tsp Extra Virgin Olive Oil
• 1 Large Onion, chopped
• 6 Garlic Clove, minced
• 3 cups Mushrooms
• 2 tsps Oregano
• 2 tsps Basil
• 3 tsps Lea & Perrins Original Worcestershire Sauce
• 1 package Yves Veggie Ground Round Original
• 1 can Campbell’s Condensed Tomato (10oz)
• 1 cup So Nice Original Soy Beverage
• 6 tsps Parmesan cheese

Directions

Heat oil in a large non-stick saute pan. Add onions, garlic and mushrooms. Cook for 2 minutes, until soft. Add worcestershire sauce, salt, pepper, oregano and basil and cook until onions and mushrooms are well cooked. If necessary, use white wine to deglaze pan.

Start pasta cooking.

Add Ground Round to the onions and mushrooms. Cook for 2 minutes, then add soup and stir in. Slowly add the soy milk, stiring constantly. Cook until thick, and pasta is done.

Drain pasta, and add to saute pan. Stir in pasta and Parmesan Cheese.