Vegan Mushroom-Olive Pasta

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Vegan Mushroom-Olive Pasta

 

The olives are a taste surprise in this dish. If you are watching your fat

grams very carefully, leave them out.

 

4 medium mushrooms, sliced or chopped

2 T wheat germ

1/2 tsp. roasted garlic pepper

1 tsp. olive oil

1/3 cup vegetable broth

1.5 cups soy milk

1 T cornstarch

1 tsp. salt

1/2 tsp. Italian seasonings

2 cups angel hair pasta, cooked and drained

10 olives, sliced or chopped

 

Brown mushrooms, garlic pepper, and wheat germ in oil. Add vegetable broth

and sauté until mushrooms are slightly tender.

Stir cornstarch into soy milk until smooth and lump free. Add salt, Italian

seasonings and seasoned garlic, then add to mushroom mixture.

Medium heat, stirring constantly, until well mixed and sauce is thick.

Add angel hair pasta and heat through.

Place on serving plates, top with sliced olives

If mixture stands and becomes too thick, add water to thin.