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Bowtie Rio Grande




Source of Recipe


La Tea Dah--3ABN.org


List of Ingredients




1 medium onion, finely minced
2 Tbsp. soy margarine
1 c. water
4 vegetarian chicken bouillon cubes (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; if not available, use
another shape)
4 c. fresh asparagus, cut into 1 1/2 inch pieces

Recipe



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
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