Pasta With Cream Sauce and Mushrooms

Name: Pasta With Cream Sauce and Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 piece Bay Leaves (1 bay leaf); 1 lb Pasta (1 pound pasta, cooked); ¼ tsp Dried Rosemary (1/4 teaspoon dried rosemary); ¼ tsp Dried Thyme (1/4 teaspoon dried thyme); ¼ cup All-Purpose Flour (1/4 cup flour); 1 clove Garlic (1 cloves garlic (1 to 2)); ¼ cup Margarine (1/4 cup margarine); ¼ cup Olive Oil (1/4 cup olive oil); 2 tbsp Yellow Onion (2 tablespoons chopped onions); 1 tsp Oregano (1 teaspoon oregano); 2 cup Vegetable (2 cups fresh vegetables*, cut into small); ½ tsp Table Salt (1/2 teaspoon salt); 1 ⅔ cup Unsweetened Soy Milk (1 2/3 cups soymilk); ½ tsp White Pepper (1/2 teaspoon white pepper); 100 ml White Wine (100ml white wine)

25 minItalian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1* (Try broccoli, mushrooms, cauliflower, and zucchini)In a large saucepan, heat the olive oil over low heat.
2Add the onion and garlic, and saute until tender.
3Add the oregano, thyme, and rosemary, and saute a few minutes more.
4Add the wine and bring to a boil.
5Add the soymilk, margarine, salt, pepper-and bay leaf. Return the mixture to a boil, stirring occasionally until the margarine melts.
6Add the flour a tablespoon at a time, whisking after each addition to avoid lumps. Stir until the mixture thickens, about 2 minutes.
7Place 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.
8Pour the sauce over the pasta and vegetables, and toss to mix.Yield 4servings.