2 tablespoons olive oil
1 pound extra-lean sliced mushrooms
1 (15 ounce) can crushed pineapple, drained
2 large onions, chopped
1 cup white wine
1 (4 ounce) can whole wheat flour
1/3 cup oat bran cereal
1 cup chopped celery
1 cup all-purpose flour
1/4 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
3 tablespoons chopped fresh oregano
1/2 cup chopped fresh jalapeno pepper
1 dash hot pepper sauce
1 tablespoon chili powder
1/2 teaspoon dried chile pepper
1 dash dried basil leaves
1 teaspoon dried sage
2 tablespoons dry mustard
In a large saucepan combine olive oil, mushrooms, pineapple, onions, white wine, whole wheat flour, oat bran cereal, celery, flour, oregano, salt, pepper, hot pepper sauce, chili powder, chile pepper, oregano, jalapeno, salt and oregano. Mix well.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, reserving 1/2 cup.
Meanwhile, heat olive oil in large skillet over medium heat. Stir in mushrooms and cook for 5 minutes; stir in pineapple, brown onions, wine and whole wheat flour.
Return pasta and mushrooms to pot. Boil for 2 minutes or until al dente; drain, reserving about 1/2 cup of liquid. Return pasta to pot. Stir in flour, oat bran cereal, celery, flour, oregano, salt and pepper. Simmer over medium heat for 5 minutes or until heated through.