Spaghetti with Mushrooms and Pecan Cream Sauce

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Spaghetti with Mushrooms and Pecan Cream Sauce

 

hot, cooked whole grain spaghetti, 8 ounces dry

1 cup soy milk

1/3 cup toasted pecans

 

2 teaspoons olive oil

7 ounces shiitake mushroom caps, coarsely chopped

2 shallots, diced

2 cloves garlic, minced

salt and pepper, to taste

handful of fresh spinach or parsley leaves, finely chopped

 

Blend soy milk and pecans in a food processor. Set aside.

Heat oil in a nonstick skillet and lightly brown the mushrooms, shallots and

garlic. Add soy milk mixture to the pan and bring to a boil. Reduce heat and

simmer until slightly thickened. Pour sauce over hot pasta, add spinach or

parsley, and mix to combine. Serve with a side salad.

Makes 4 servings.

 

 

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