Pasta With Cream Sauce and Mushrooms
If you have around 45 minutes to spend in the kitchen, Pasta With Cream Sauce and Mushrooms might be an outstanding dairy free recipe to try.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 bay leaf
- 1 pound pasta, cooked
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 cup flour
- 1 cloves garlic (1 to 2)
- 1/4 cup margarine
- 1/4 cup olive oil
- 2 tablespoons chopped onions
- 1 teaspoon oregano
- 2 cups fresh vegetables*, cut into small
- 1/2 teaspoon salt
- 1 2/3 cups soymilk
- 1/2 teaspoon white pepper
- 100ml white wine
Instructions:
- * (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 4servings.
