Yield: 4 Servings
|2 tablespoons||Olive oil|
|1||Garlic clove, minced|
|1 pounds||Mushrooms, sliced|
|1 teaspoon||Dried thyme|
|2 tablespoons||All-purpose flour|
|2 cups||Soy milk, or 2% milk|
|1 pounds||Linguine, or spaghetti|
|1 cup||Black Forest ham, cubed|
|½ cup||Fresh parsley, chopped|
Quick and easy to make for company, this is a good dish but a little fat.
In large skillet, heat oil over medium heat; cook onion and garlic for about 5 minutes or until softened. Add mushrooms, thyme and nutmeg; cook, uncovered, for 5 minutes or until mushrooms release their juices. Sprinkle with flour; cook, stirring, for 1 minute. Gradually whisk in milk; cook, stirring, for 12 minutes or until thickened.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain and toss with sauce, ham, ⅓ cup of the parsley, salt and pepper. Transfer to platter; garnish with remaining parsley.
Per serving: about 620 calories, 28 g Protein, 13 g fat, 96 g carbohydrate very high source fibre, excellent source iron.
Source: Canadian Living magazine Aug 95 Presented in article by Jan Main: "Health & Well-Fare: Savour The Soy" [-=PAM=-] PA_Meadows@...