I saw a pretty high fat recipe on the Food Network, and reworked it to make it a bit more heart healthy. It still tastes great. Ruby loved it.

Ingredients:

1/2 package Yves veggie pepperoni, slices

2 tablespoons olive oil

1 onion, sliced

1/2 pound assorted mushrooms (portobello, shiitake and button), sliced

Salt

Freshly ground pepper

2 tablespoons garlic

1/4 cup torn basil

3 cups spinach, chiffonade (sliced thin)

1 package veggie "beef" gravy packages sold at Down To Earth (prepare per instructions)

1/2 to 1 cup rice dream or soy milk

3/4 cup soy parmesan "cheese"

1 pound fresh fettucine, cooked al dente

Instructions:

1. In a large saute pan, heat the oil. When the oil is hot, add the onions and saute for 6 minutes.
2. Add the mushrooms and saute until soft, about 5 minutes.
3. Season with salt and pepper.
4. Add the thawed veggie pepperoni, garlic, basil and spinach. Saute for 3 minutes or until spinach has begun to wilt.
5. Add the veggie gravy and bring to a boil.
6. Add the soy or rice milk and bring back up to a boil.
7. Reduce heat and simmer for 5 minutes.
8. Add the soy parmesan cheese and mix well.
9. Add the pasta and toss well. Season with salt and pepper.