Spaghetti With Meaty Mushroom Sauce

• 1 1/2 c. TVP flakes or ground
• 8 oz. spaghetti (1/2 lb.)
• 1 c. chopped onion
• 1 c. chopped mushrooms
• 2 Tbsp. tomato paste
• 1/2 tsp. dried oregano leaves
• 1/2 c. boiling water
• 2 tsp. olive oil
• 2 cloves garlic, minced or pressed
• 1 (16 oz.) can tomato sauce (2 c.)
• 2 Tbsp. dried basil leaves
• vegie-sal and cayenne pepper to your taste

1. Place the TVP in small heatproof mixing bowl and pour the boiling water over it.
2. Mix well and set aside.
3. Fill a 4 1/2-quart saucepan 2/3 full of water.
4. Bring to a rolling boil.
5. Cook the pasta in it until it is al dent.
6. Drain the pasta well and return it to the saucepan.
7. Cover the saucepan with a lid and set it aside.

ground, onion, mushrooms, tomato paste, oregano, boiling water, olive oil, garlic, tomato sauce, basil, vegiesal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1320 (may not work)