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Pasta With Cream Sauce And Mushrooms Recipe

by Global Cookbook

Ingredients

1 Tbsp. extra virgin olive oil 2 Tbsp. minced onions 2 x cloves garlic, chopped 1 tsp oregano 1/4 tsp dry thyme 1/4 tsp dry rosemary 1/4 c. white wine 1 2/3 c. soymilk

1/4 c. margarine 1/2 tsp salt 1/2 tsp white pepper 1 x bay leaf 1/4 c. flour 2 c. fresh vegetables*, cut into small     cut into small pcs 1 lb pasta, cooked

Directions

1. (Try broccoli, mushrooms, cauliflower, and zucchini)
2. In a large saucepan, heat the extra virgin olive oil over low heat. Add in the onion and garlic, and saute/fry till tender. Add in the oregano, thyme, and rosemary, and saute/fry a few min more. Add in the wine and bring to a boil.
3. Add in the soymilk, margarine, salt, pepper-and bay leaf. Return the mix to a boil, stirring occasionally till the margarine melts. Add in the flour a Tbsp. at a time, whisking after each addition to avoid lumps. Stir till the mix thickens, about 2 min.
4. Place the vegetables in a steamer or possibly metal sieve over boiling water and steam till just tender. To serve, toss the vegetables with the freshly cooked pasta. Pour the sauce over the pasta and vegetables, and toss to mix.
5. Yield 4servings.

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