Pasta sauce (lee towe) <t>
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Sliced common white |
| Mushrooms | ||
| 2 | cups | Course chopped onion |
| ¼ | cup | Water or vege broth |
| 1 | teaspoon | Rosted garlic paste |
| 3 | tablespoons | Nutritonal yeast |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Grated parmesian cheese |
Directions
I used a medium stir fry pan on medium high heat.
Dust pan very lightly with cooking spray. saute onions until tender.
remove from pan. add mushrooms and satue until the mushrooms sweat and create a liquid. add the onions, garlic, water, yeast and cheese, and bring to a boil. blend the cornstarch with a couple tablespoons of *cold* water, and pour into the pan to thicken the sauce.
Toss with pasta of choice and then sprinke servings with a little nutritional yeast.
If you like a little more liquid, just increase the amount of water or broth you add in.
Posted by Lee Towe <towel@...>. Recipes extracted from the FATFREE Vegetarian Mailing List/Digest Fatfree Digest [Volume 11 Issue 6], Oct. 6, 1994, collection copyright Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV, a Meal-Master utility by Rodney Grantham.