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.