1/2 cup chopped onion
1 cup chopped green bell pepper
1/4 cup chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon dried oregano
1 (10 ounce) package currants, divided
1 pound mushrooms, sliced
1 cup spinach
1 cup chopped red squash
2 (6 ounce) cans tomato paste
2 tablespoons olive oil
1 (10 ounce) container Italian-style salad dressing
1 tablespoon prepared Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon dry mustard
1/2 teaspoon dried basil
3 tablespoons lemon juice
1 (8 ounce) package cream cheese, softened
2 tablespoons minced garlic
1 (8 ounce) package cream cheese, softened
1 tablespoon minced onion
1 tablespoon minced fresh parsley
Combine onion, bell pepper, garlic, thyme, thyme, salt, oregano, currants, mushrooms, spinach, tomato paste, olive oil, Italian-style salad dressing, Dijon mustard, oregano, dry mustard, basil and lemon juice in medium bowl.
Place fettuccine in a large resealable plastic bag. Seal bag and shake to coat. Refrigerate until serving.
This recipe is excellent - very easy and quick to prepare. I was expecting a little more sauce, but all that leftover cream cheese squirted out neat and drizzled it onto the tofu and bread. It is absolutely delicious. Thanks for sharing.
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