Pasta with mushroom sauce

Yield: 1 Servings

Measure Ingredient
3 ounces Mushrooms
1½ cup Soy milk; (or whatever you use)
1 teaspoon Thyme
1 tablespoon Parsley
1 small Bay leaf
3 ounces Corn
6 ounces Spaghetti
\N \N Cornstarch

Slice mushrooms add to a pan with milk, thyme and bay leaf. Boil for a couple of minutes. Add parsley and cover for 30 minutes to let flavors mix.

Cook pasta, add corn a few minutes before it is done. Thicken sauce with cornstarch. Drain pasta and mix with sauce.

I added garlic powder. I forgot the corn, doh! Oh well. I love mushrooms and I get tired of regular spaghetti sauce. I stole this from some vegan web site.

Posted to fatfree digest by draccor@... on Nov 11, 1998, converted by MM_Buster v2.0l.

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