Pasta with cream sauce and mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Chopped onions |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Oregano |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Dried rosemary |
| ¼ | cup | White wine |
| 1⅔ | cup | Soymilk |
| ¼ | cup | Margarine |
| ½ | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| 1 | Bay leaf | |
| ¼ | cup | Flour |
| 2 | cups | Fresh vegetables*; cut into small |
| Cut into small pieces | ||
| 1 | pounds | Pasta; cooked |
Directions
* (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 4 servings.
Per serving: 631 calories, 19 grams protein, 19 grams fat, 94 grams carbohydrate, 27% fat.
Recipe by: 3/99
Converted by MM_Buster v2.0l.