Gruyere Pasta

• 12 ounces vermicelli pasta, broken into thirds

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• ½ cup whole wheat flour

• 2 tablespoons fresh basil, minced, or 1 tablespoon dried basil

• 2 cups any variety stock, milk, or water (I have used one cup stock, one cup milk in the past)

• 15 ounces canned small white beans, rinsed and drained

• ½ cup TVP (textured vegetable protein, they have it at whole foods)

• ½ cup dry white wine

• ¾ teaspoon salt

• ¼ teaspoon ground pepper

• 1/8 teaspoon ground nutmeg

• 4 ounces Gruyere cheese (~1 cup chopped), or a little more, to taste

Cook pasta (al dente) and drain in colander, then set aside. Heat olive oil in large skillet over low heat. When hot add garlic, flour, and basil and cook, stirring, for 3 minutes. Add stock/milk/water slowly, stirring constantly. Reduce heat, stir in beans, TVP, wine, salt, pepper, and nutmeg, and cook for 2 more minutes. Remove from heat and stir in Gruyere. Combine sauce and pasta, stirring well to coat.

Can be dehydrated.