Pasta With Cream Sauce and Mushrooms
Ingredients
bay leaf1
pasta1 pound
rosemary0.25 teaspoon
thyme0.25 teaspoon
flour0.25 cup
garlic1 cloves
margarine0.25 cup
olive oil0.25 cup
onions2 tablespoons
oregano1 teaspoon
vegetables2 cups
salt0.5 teaspoon
soymilk1.6666666 cups
pepper0.5 teaspoon
white wine100 ml
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
* (Try broccoli, mushrooms, cauliflower, and zucchini)In a large saucepan, heat the olive oil over low heat.
Add the onion and garlic, and saute until tender.
Add the oregano, thyme, and rosemary, and saute a few minutes more.
Add the wine and bring to a boil.Add the soymilk, margarine, salt, pepper-and bay leaf.
Return the mixture to a boil, stirring occasionally until the margarine melts.
Add the flour a tablespoon at a time, whisking after each addition to avoid lumps.
Stir until the mixture thickens, about 2 minutes.Place the vegetables in a steamer or metal sieve over boiling water and steam until just tender.
To serve, toss the vegetables with the freshly cooked pasta.
Pour the sauce over the pasta and vegetables, and toss to mix.Yield 4servings.
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